Summary

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

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Instructions

1. Clean the fennel well, cut in half, then cut into 0.5 cm wide strips. Cook in boiling salted water for 8-10 minutes until al dente. Meanwhile, cut the sun-dried tomatoes into strips and peel and thinly slice the garlic clove.
2. Heat the olive oil in a pan over medium heat. Add the cooked fennel strips, sun-dried tomatoes, and garlic slices. Toss 3-4 times to combine and warm through. Season with salt, pepper, and marjoram.
3. In a separate pan, toast the pine nuts over medium heat without oil for 2-3 minutes, stirring often, until fragrant and lightly browned. Sprinkle the toasted pine nuts over the fennel and serve.