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
Fennel in Italian
Fennel in Italian

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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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