Fennel with Tomato in a Pan: a light, tasty, economical, and very simple side dish! An alternative way not to consume fennel always boiled, baked, or gratin!
Clean the fennel, wash it, and slice it not too thinly.
Clean and wash the onion and tomatoes.
In a pan, sauté the chopped onion with the tomatoes, oil, capers, and two tablespoons of hot water until golden brown.
Add the fennel and 100 ml of boiling water as well.
Cook on 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 |
