Fennel is an annual herbaceous plant which is cultivated everywhere. It has many health benefits because it is rich in vitamins, minerals, and fiber.
The only drawback of this wonderful vegetable is that it changes the perception of flavors. In ancient times, a slice was given to those who bought wine in cask when it was not of excellent quality precisely because fennel makes even a wine during acetification be perceived as good. From here is born the saying “let yourself be fenneled (=fooled).”
This recipe, on the other hand, is not trying to fool anyone because it is simple, tasty, and also appealing to children.
Pan-fried fennel
- Preparation time: 40 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 3 fennels
- Extra virgin olive oil to taste
- 1 oz or 30 grams of butter
- 2 oz or 50 gr of grated Parmesan cheese
- Salt and pepper to taste
- Instructions
- Wash the fennel well. Clean them, removing the tougher outer leaves and green tops.
- Cut them into wedges.
- Boil them in boiling water for about ten minutes. Drain them.
- In a pan with oil and butter, sauté the fennel until they become crispy. Add the Parmesan and continue cooking. Salt and pepper before serving.
