This is a super simple snack that I whipped up, but would be a great complement to some simply baked or sautéed fish, poultry or tempeh.
I love fennel and I love that it’s good for you, as well as low in calories. Luckily, it’s a fall/winter vegetable so it’s currently in season! Unfortunately, my jaw has trouble with it lately in its raw form, so I can only enjoy it cooked. This was a good way to satisfy my craving in a way that I can enjoy.
Ingredients:
2 teaspoons olive oil
1 large head fennel (outer parts removed), halved, cored, cut into fourths and sliced
1 large shallot, quartered and sliced
2/3 cup vegetable broth
6 oil-cured olives (the wrinkly kind)
1/2 lemon
salt and pepper
What to do:
Heat oil with a bit of salt in a medium pan over medium heat. Add shallot and cook for 2 minutes, until it begins to soften.
Add fennel, broth and olives. Cover and turn heat to medium-low. Allow to cook for 10-15 minutes, stirring occasionally, until soft and the broth is reduced. (If the broth is cooked off before the fennel is soft, add more.)
Once the vegetables are soft, squeeze juice of 1/2 lemon and add salt and pepper. Cook an additional 2 minutes and serve immediately.
Finocchio Brasato con Olive:
Ingredienti:
2 cucchiaini olio d’oliva
1 finocchio, dimezzato, torsolo rimosso, e tagliato in quarti e affettato
1 scalogno grande, tagliato a quarti e tritato
175 ml di brodo di verdura
6 olive (quelle sgualcite)
metà di un limone
sale e pepe
Cosa fare:
Scaldate l’olio con un pò di sale in una padella media sul fuoco medio. Aggiungete lo scalogno e fate cuocere per 2 minuti, finché cominci ad ammorbidire.
Aggiungete il finocchio, il brodo e le olive. Coprite e abbassate un pò il fuoco. Lasciate cuocere per 10-15 minuti, agitando ogni tanto, finché la verdura sia tenera e il brodo sia ridotto. (Se il brodo si riduca prima della cottura, aggiungete un pò di più.)
Appena tenera la verdura, spruzzateci il limone e insaporite di sale e pepe a piacere. Fate cuocere altri 2 minuti e servite subito.
Downloadable/Printable Version
Related articles
- Nosh: Green and Black Olive Tapenade with Fennel (beyondpaisley.net)
- Fall Harvest: Fennel (beatcancer2010.wordpress.com)
- Mackerel in escabeche with black olives and fennel salad recipe (telegraph.co.uk)
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