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Pan-fried fennel recipe by of 06-02-2018 [Updated 09-02-2018]
THE fennel in a pan they come to your rescue if you have no idea how to cook fennel. In this recipe they are made in a very simple but tasty way, flavored with black olives, parsley and capers. If you have even one in the refrigerator fennel survivor can still secure a side dish for dinner tonight.
Girls today are a bit on the ball because Elisa is on a trip with her school friends and I, as usual in these cases, feel a mix of conflicting emotions.
On the one hand I am happy because he has a new experience with children of his age, he learns new things and has fun, and on the one hand I have a lot of anxiety because in these hours he is itinerant and I lose control. In short, it will be a bad morning and this bad weather does not help. I leave you with today's recipe and I'm going to throw myself headlong into work so as to make these hours pass faster, kisses: *
How to make fennel in a pan
Clean the fennel, cut them in half and then into slices.
Brown the garlic clove in the oil in a pan, then add the fennel and cover with the hot broth.
Cook with the lid on for about 10 minutes.
After this time, remove the lid and continue cooking for about 5 minutes so as to dry and brown them.
Then add the pitted olives, the chopped parsley and the desalted capers.
Season with salt and pepper, stir and cook for a few minutes.
Your fennel in the pan are ready to be served.