Fennel with tomato in a pan: a light but tasty, economical, and very simple side dish! An alternative way not to eat fennel always boiled, baked, or gratinated!
Step 1 of 6: Clean the fennel, wash it, and slice it not too thinly.
Step 2 of 6: Clean and wash the onion and tomatoes.
Step 3 of 6: In a pan, brown the chopped onion with the tomatoes, oil, capers, and two tablespoons of hot water.
Step 4 of 6: Add the fennel and 100 ml of boiling water.
Step 5 of 6: Cook over low heat and, after a few minutes, add the pepper as well.
Step 6 of 6: Serve with a sprinkling of oregano.
Recipe by
In summary: Contains nickel
| Average values | Per 100 g |
|---|---|
| Energy | 128 kJ31 kcal |
| Fat | 1.23 g |
| of which saturated fatty acids | 0.18 g |
| Carbohydrates | 3.53 g |
| of which sugars | 3.07 g |
| Fibre | 1.2 g |
| Protein | 1.04 g |
| Salt | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
