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Fennel in Italian

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Ingredients for 4 servings:

  • 500 g fennel
  • 40 g pine nuts
  • 50 g dried tomatoes
  • 1 garlic clove(s)
  • 4 tbsp extra virgin olive oil
  • 1 tbsp marjoram
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Finocchi with pinoli and pomodori secchi

Clean the fennel thoroughly, halve it, and cut it into 0.5 cm wide strips. Cook it in boiling salted water for 8 to 10 minutes until al dente. Meanwhile, slice the sun-dried tomatoes. Finely slice or press the peeled garlic. Add the fennel strips, tomatoes, and garlic to a pan with heated olive oil and toss to coat. Season with salt, pepper, and marjoram. Toast the pine nuts in a dry pan to intensify the flavor and aroma. Finally, sprinkle the pine nuts over the fennel and serve. It’s vegan and won my love in Italy. I don’t usually like fennel, but even I like it this way.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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