Just think about the ingredients used to prepare this Mediterranean fennel dish to instantly understand how appetizing this side dish is. Cherry tomatoes, capers, Taggiasca olives, garlic, and parsley transform simple pan-fried fennel into a truly extraordinary dish. I assure you there will be a rush for the last piece. Don’t believe me? Try it!
Other fennel recipes you absolutely shouldn’t miss:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients for Mediterranean Fennel
- 2 fennel bulbs (large (about 24.7 oz net weight))
- 250 g cherry tomatoes
- 50 g Taggiasca olives
- 20 g salted capers
- 1 clove garlic
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan with lid
Preparation of Mediterranean Fennel
Clean the fennel by removing the stalks and part of the base, wash them thoroughly under running water, and cut them first into quarters and then into slices. Don’t worry if some slices don’t hold together. They’ll turn out just fine.
Wash the cherry tomatoes and cut them into quarters.
In a large pan, heat a few tablespoons of oil and fry a peeled garlic clove, cut in half and with the core removed.
Let it sizzle for a few moments, then add the fennel. Put the lid on and cook them for 10 minutes over medium heat, stirring gently from time to time. If necessary, add a couple of tablespoons of water.
After the first 10 minutes of cooking, add the cherry tomatoes, Taggiasca olives, and desalted capers. Salt and pepper to taste, then put the lid back on and continue cooking for another 10 minutes, stirring occasionally.
When cooking is complete, season with finely chopped parsley and adjust salt if necessary. The fennel should be tender but still crisp. If you prefer them softer, extend the cooking time by a few minutes.
Serve the Mediterranean fennel hot or at room temperature. Enjoy! Paola
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