Slow Cooked Fennel
Fennel is very common in Italy. In autumn, when fennel is ready, you can make many different foods from it, it can be used in salads, stews, and soups. One nice way to prepare an Italian appetizer is to cook fennel in the oven for a long time at a low temperature in plenty of olive oil. Fennel is available in most supermarkets and Italian food shops and outlets. When cooked slowly, the fennel becomes soft, caramelizes a little, and adds a nutty nuance to the taste.
Preparation time: 2 hours
Level: easy
Serves: two or four
Ingredients:
2-3 fennel, top layer removed and cut in half crosswise
About 75 ml of good-quality olive oil
2 tbsp balsamic vinegar
Freshly ground black pepper and sea salt to taste
0.5 teaspoon of dried oregano
Preparation:
- Remove the outer layers of the fennel when they are ugly. Trim the stem ends and remove the dried tips.
- Cut the fennel in half, trim the root part and place the cut side up in the baking pan.
- Pour olive oil over the fennel and add balsamic vinegar.
- Shake the seasonings on the fennel and place in the oven at 160 degrees for about two hours.
- While cooking, from time to time pourthe fennel over with the oil.
- When the fennel is soft and tender and the color has turned slightly brown, the food is ready.
Serve warm or cold as an appetizer.
Ready!!
