Fennel with tomato in a pan: a light but tasty side dish, economical and very simple! An alternative way to enjoy fennel instead of always boiling, baking, or gratinating it!
Clean the fennels, wash them and slice them not too thinly.
Clean and wash the onion and the tomatoes.
In a pan, sauté the chopped onion with the tomatoes, the oil, the capers and two tablespoons of hot water.
Add the fennels and 100 ml of boiling water.
Cook over low heat and after a few minutes add the pepper.
Serve with a sprinkle of oregano.
Pan
Italy, Puglia
| Energy (kcal) | 38.58 |
| Carbohydrates (g) | 3.15 |
| of which Sugars (g) | 3.15 |
| Fat (g) | 2.24 |
| of which Saturates (g) | 0.32 |
| Protein (g) | 1.05 |
| Fiber (g) | 1.14 |
| Sale (g) | 0.06 |
