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 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.