Fennel with tomatoes in a pan: a light yet tasty, economical, and very simple side dish! An alternative way to avoid always consuming fennel boiled, baked, or au gratin!
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 on low heat and after a few minutes, add the pepper.
Serve with a sprinkle of oregano.
Pan
Italia, Puglia
| Energy (kcal) | 38.58 |
| Carbohydrates (g) | 3.15 |
| of which Sugars (g) | 3.15 |
| Fat (g) | 2.24 |
| of which Saturates (g) | 0.32 |
| Protein (g) | 1.05 |
| Fiber (g) | 1.14 |
| Sale (g) | 0.06 |
