Sautéed Fennel

Sautéed fennel is a light and flavorful side dish, perfect to accompany meat or fish dishes. Here is the recipe with an Italian touch:

Ingredients

• 2 medium-sized fennels
• 2 tablespoons of extra virgin olive oil
• 2 garlic cloves
• Salt and pepper to taste
• Lemon juice (optional)
• Water or vegetable broth as needed
• (Optional) A pinch of fennel seeds or dill to enhance the flavor

Preparation

1. Clean the fennels by removing the outermost tough and damaged leaves. Cut them vertically into wedges, not too thin, keeping the base so the wedges don’t fall apart.
2. Heat the extra virgin olive oil in a large pan and add the whole or crushed garlic cloves, depending on personal preference.
3. Place the fennel wedges in the pan and let them brown for a few minutes per side until they become slightly crunchy and golden.
4. Add some water or vegetable broth, enough to prevent the fennels from sticking to the pan, and cover with a lid.
5. Let cook over medium heat for about 15-20 minutes, checking occasionally and adding more liquid if necessary.
6. Once the fennels are tender but still crunchy, remove the lid, season with salt and pepper to taste, and increase the heat to evaporate the excess liquid.
7. If desired, add a pinch of lemon juice for a fresh note and sprinkle with fennel seeds or dill before serving.

The sautéed fennels can be paired with a sprinkle of grated Parmesan cheese or, for a more rustic variant, with breadcrumbs toasted in a pan with a little oil.

Curiosity

Fennel is a vegetable highly appreciated in Mediterranean cuisine for its delicate yet distinctive flavor. In Italy, it is used both raw in salads and cooked in various preparations. They are also known for their beneficial properties, such as the diuretic effect and the ability to aid digestion.