Pan-fried fennel with cherry tomatoes, a quick and simple dish to prepare, perfect when you want to bring something healthy yet full of flavor to the table. A light, colorful and fragrant side dish, great in every season, also ideal for those looking for a simple but tasty alternative to the usual boiled vegetables.
It’s one of those recipes I often make, especially when I need a practical side dish that pairs well with everything. The fennel is sautéed in the pan until soft but still slightly crisp, so it keeps its freshness.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 fennel bulbs
- 15 cherry tomatoes
- 2 tbsp olive oil
- salt
- pepper
Tools
- Pan 11 in
Steps: Pan-fried fennel with cherry tomatoes
Wash the fennel, remove the top part and cut them first in half, then into wedges. Heat the oil in a pan, add the fennel and sauté for a couple of minutes. Add a little water and a pinch of salt, then cover and cook until done.
When the fennel is tender but still firm, add the cherry tomatoes cut in half and continue cooking for 5 minutes. At this point the fennel is ready; serve immediately with a good grind of pepper.
FAQ (Questions and Answers)
What can I add to make the dish more flavorful?
Add black olives or capers for a Mediterranean touch.
Can I use any spices?
Yes, of course. Add a pinch of chili flakes or sweet paprika.
