Mediterranean-style Fennel

Mediterranean-style fennel is a light and flavorful side dish, combining the freshness of this vegetable with typical Mediterranean flavors such as olives, tomatoes, and anchovies. Here’s the recipe with an Italian twist.

Ingredients

• 4 fennels
• 20 pitted black or green olives
• 100 g cherry tomatoes
• 4 anchovy fillets in oil
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 1 clove of garlic (optional)
• Chopped parsley, to garnish (optional)

Preparation

1. Start by washing the fennels, remove the tougher outer part if necessary, and cut them into not too thin wedges. Then, boil them in lightly salted water for about 15-20 minutes or until they become tender yet still crunchy.
2. Meanwhile, prepare an emulsion of extra virgin olive oil and lemon juice, seasoning with salt and pepper.
3. If you decide to use garlic, slice it thinly and lightly brown it in a pan with a drizzle of oil. Once golden, remove it and use that oil to dress the fennels.
4. Cut the cherry tomatoes in half and coarsely chop the olives (make sure they are pitted), then crumble the anchovy fillets.
5. Drain the fennels and arrange them on a serving dish.
6. Dress the fennels with the prepared emulsion, add the cherry tomatoes, the minced anchovies, and olives.
7. If you like, sprinkle with chopped parsley for a touch of freshness and color.
8. Gently mix everything together and let it sit for a few minutes before serving.

This dish can be enjoyed both hot and at room temperature, and is great for accompanying fish main courses or even by itself as a light single dish.

Curiosity

Fennel is known for its digestive properties and is used in Mediterranean cooking not only for its delicate flavor but also for its health benefits. In Italy, fennels are often eaten raw as a snack or at the end of meals, precisely to aid digestion.