Fennel with Black Olives is a delicious side dish that combines the freshness and crunch of fennel with the salty flavor of black olives. This recipe is simple to prepare and suits any occasion, for lunch or dinner.
Clean the fennel and cut into quarters, reserving the fronds.
In a baking dish with the oil, sauté the shallot and the chopped garlic, then add the fennel, thyme, rosemary and the bay leaf.
Season with salt and pepper and moisten with the white wine; finally scatter over the vegetables the olives cut into pieces and the tomato purée.
Cover the baking dish with a sheet of foil and cook the vegetables in the oven at 180°C for 35 minutes.
Finally strain the cooking juices, reduce over low heat and serve the resulting sauce with the fennel sprinkled with grated Parmigiano, garnishing the plate with the reserved fronds.
Pan
Knife
Store leftovers in the refrigerator in an airtight container for up to 2 days.
Vegetarian dish, gluten-free
Italy
| Energy (kcal) | 60.65 |
| Carbohydrates (g) | 3.16 |
| of which Sugars (g) | 3.16 |
| Fat (g) | 3.94 |
| of which Saturates (g) | 0.76 |
| Protein (g) | 1.5 |
| Fiber (g) | 1.22 |
| Sale (g) | 0.03 |
