Pan-fried fennel comes to your rescue if you no longer have any idea how to cook fennel. In this recipe they are made in a very simple but tasty way, flavored with black olives, parsley and capers. If you only have one surviving fennel in the fridge, you can still secure a side dish for dinner tonight.
Girls today are a bit on the ball because Elisa is on a trip with her school friends and I, as usual in these cases, feel a mix of mixed emotions.
On the one hand I am happy because I live a new experience with children of his age, he learns new things and has fun, and on the one hand I have anxiousness because in these hours it is itinerant and I lose control. In short, it will be a bad morning and this bad weather does not help. I leave you with today’s recipe and I’m going to throw myself headlong into work so as to make these hours pass faster, kisses: *

  • Doses for 4 people:
  • 2 fennel
  • 1 clove of garlic
  • black olives
  • capers
  • extravirgin olive oil
  • salt
  • parsley
  • 200 ml of broth
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 10 min
  • cooking: 20 min
  • total: 30 min

Method

How to make fennel in a pan

Clean the fennels, cut them in half and then into slices.

Brown the garlic clove in the pan with the oil, then put the fennel and cover them with the hot broth.

Cook with the lid on for about 10 minutes.
After this time, remove the lid and continue cooking for about 5 minutes to dry and brown them.

Then add the pitted olives, the chopped parsley and the desalted capers.
Season with salt and pepper, mix and cook for a few minutes.

Your pan-fried fennel is ready to be served.

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