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!
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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) | 19.39 |
| Carbohydrates (g) | 2.98 |
| of which sugars (g) | 2.65 |
| Fat (g) | 0.12 |
| of which saturates (g) | 0.02 |
| Protein (g) | 1.09 |
| Fibre (g) | 1.42 |
| Salt (g) | 0.07 |
