Fennel in Italian
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fennel
- 40 g pine nuts
- 50 g tomato (s), dried
- 1 clove garlic
- 4 tablespoon olive oil, extra virgin
- 1 tablespoon marjoram
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the fennel well, cut in half and cut into 0.5 cm wide strips. Cook in sparkling salted water for 8 to 10 minutes until al dente. In the meantime, cut the sun-dried tomatoes into strips. Cut or press the peeled garlic into thin slices.
- Then put the fennel strips with the tomatoes and garlic in a pan with heated olive oil and toss a few times. Season everything with salt, pepper and marjoram.
- Roast the pine nuts in a pan without fat so that the taste and aroma are enhanced. Finally the pine nuts are sprinkled over the fennel and it can be served.
- It`s vegan and won my love in Italy and actually I don`t like fennel, but even I like it that way.
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