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!
Clean the fennel, wash it, and slice it not too thinly.
Clean and wash the onion and tomatoes.
In a pan, brown the chopped onion with the tomatoes, oil, capers, and two tablespoons of hot water.
Add the fennel and 100 ml of boiling water.
Cook over low heat and, after a few minutes, add the pepper as well.
Serve with a sprinkling of oregano.
Pan
Italia, Puglia
| Energy (kcal) | 30.71 |
| Carbohydrates (g) | 3.53 |
| of which sugars (g) | 3.08 |
| Fat (g) | 1.22 |
| of which saturates (g) | 0.18 |
| Protein (g) | 1.04 |
| Fibre (g) | 1.19 |
| Salt (g) | 0.05 |
