- Large fennels 4
- Oranges 2
- Black olives 80 grams
- Extra virgin olive oil 5 tablespoons
- Salt as much as it is needed • 1 kcal
- Black pepper as much as it is needed
Start by washing and cleaning the fennels: remove the bottom, the top and the outermost leaves (1).
Cut them in half and then slice them about half a cm lengthwise (2).
Pour the extra virgin olive oil into a large pan, heat it slightly and add the vegetables without overlapping them too much (3).
In the meantime, slice an orange in half and then into slices. Squeeze the other oranges and pour the juice over the fennel. Turn up the heat and braise the vegetables: it won't take long, but be careful not to burn them. Add the orange slices (4) and the olives.
Add the salt and pepper to taste, turn off the pan and serve your side dish hot (5).
You can flavor the dish as you prefer: for a fresher taste, add minced mint at the end of cooking, or some lemon thyme. Use the spices you love most: in addition to pepper, you can flavor the fennel with sweet or spicy paprika, according to your tastes, or with fresh chilli. For the recipe, the most suitable olives are the black ones, which go well with the taste of oranges, but if you prefer, also use the more delicate green ones.
If you love fennel, try the recipe of baked fennel or fried fennel.
We advise you to eat this tasty side dish immediately, to enjoy all its crunchiness: alternatively you can preserve it in the refrigerator, tightly closed in an airtight container.