Pan-fried fennel


- 2 fennels (there are usually 2)

- Salt just enough

- Increased as required

- 15g of extra virgin olive oil

- Pink pepper to taste

- Just enough thyme


1) Start by cleaning the fennel from the backs and core, then cut the fennel in half and then into wedges!

2) Heat the olive oil in a pan and add the previously sliced ​​fennel, cook for 5/6 minutes over high heat

3) Add salt, chopped pink pepper and flavor everything with a few leaves of marjoram and thyme!

4) Continue cooking for 5/6 minutes if you prefer the fennel crunchy, otherwise continue cooking if you prefer it soft!

The result should be like this:

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