Pan-cooked fennel is a classic, but this flavorful fennel has an extra kick. The combination with Taggiasca olives and the unusual breading make these vegetables very inviting. In short, a delicious, easy-to-prepare, and also economical side dish that pairs well with almost everything.
More ideas with fennel:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Flavorful Fennel
- 4 fennel (1.76 lbs net of waste)
- 1 yellow onion (2.8 oz net of waste)
- 2 tbsps butter
- 3 tbsps milk
- 1.8 oz Taggiasca olives
- 0.9 oz type 1 flour
- 0.4 oz fioretto cornmeal
- 1 oz grated Grana Padano (or Parmesan)
- 1 sprig marjoram
- 1.4 tbsps extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Slotted spoon
- 1 Pan
- 1 Bowl
- 1 Tray
Preparation of Flavorful Fennel
First, fill a pot with water, salt it, and bring it to a boil.
Meanwhile, clean the fennel by removing the stalks and only part of the base. Wash them and cut them into wedges. If you keep part of the base, it’s easier for the wedges to stay whole during cooking.
When the water boils, drop the fennel in and cook them for 8/10 minutes (they should be tender but still firm).
Drain them with a slotted spoon and transfer them to a dish towel or paper towels to dry them as much as possible.
When they are almost dry, pass them in a mixture of white flour, fioretto cornmeal, and black pepper, transferring them one by one onto a tray.
Peel the onion and finely chop it. I used a manual pull chopper that I find really convenient; no tears. If you want to buy it, you can find it by clicking HERE.
Heat the oil in a large pan, then add the chopped onion. Let it sizzle for a moment before adding the butter.
When the butter has melted, place the breaded fennel and Taggiasca olives in the pan and season with a generous pinch of salt.
Let them flavor for five minutes, gently turning them occasionally.
Then moisten them with the milk.
When the milk is completely absorbed, turn off the heat, adjust the salt, sprinkle the fennel with the grated cheese, cover, and let it melt. And here I apologize as I forgot to take the photo.
Transfer the flavorful fennel onto a serving plate, scent them with a few marjoram leaves, and serve them hot. Enjoy! Paola
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