Fennel with Tomatoes in a Pan

Fennel with Tomatoes in a Pan

@economista-salutista-mariapia

Fennel with tomatoes in a pan: a light yet tasty, economical, and very simple side dish! An alternative way to avoid always consuming fennel boiled, baked, or au gratin!

Difficulty: Easy
Cooking: 15 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Fennel1unit
  • Tomatoes4unit
  • Extra virgin olive oil1tablespoon
  • Capers1teaspoon
  • Tropea red onion0.5unit
  • Organic ground pepperto taste
  • Oreganoto taste

Preparation

  1. STEP 1 OF 6

    Clean the fennel, wash it and slice it not too thinly.

  2. STEP 2 OF 6

    Clean and wash the onion and tomatoes.

  3. STEP 3 OF 6

    In a pan, brown the chopped onion with the tomatoes, oil, capers, and two tablespoons of hot water.

  4. STEP 4 OF 6

    Add the fennel and 100 ml of boiling water.

  5. STEP 5 OF 6

    Cook on low heat and after a few minutes, add the pepper.

  6. STEP 6 OF 6

    Serve with a sprinkle of oregano.

Suggestions

  • Pan

General Information

Origin

Italia, Puglia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    1.05g·14%
  • Carbohydrates
    3.15g·42%
  • Fats
    2.24g·30%
  • Fibers
    1.14g·15%