Fennel with Black Olives is a delicious side dish that combines the freshness and crunchiness of fennel with the salty flavor of black olives. This recipe is simple to prepare and suits any occasion, whether lunch or dinner.
Clean the fennel and cut them into quarters, keeping the fronds aside
In a baking dish with the oil, sauté the shallot and chopped garlic, then add the fennel, thyme, rosemary, and bay leaf
Season with salt and pepper and pour in the white wine, finally distribute the chopped olives and tomato purée over the vegetables
Cover the baking dish with a sheet of foil and bake the vegetables in the oven at 180 degrees for 35 minutes
Finally, strain the cooking juices, reduce them over low heat, and serve the sauce with the fennel sprinkled with grated Parmesan, garnishing the dish with the reserved fronds
Pan
Knife
Store leftovers in the refrigerator in an airtight container for up to 2 days.
Vegetarian dish, gluten-free
Italia
| 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 |
