DOSES AND INGREDIENTS
- 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
PREPARATION
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:
