Raw or cooked, fennel is a vegetable with a thousand properties, as well as being perfect for those who must lose weight: it contains only 9 calories per kilo.
Did you know that the fennel Is it indicated to purify and lose weight? Thanks to its digestive properties it helps to deflate the belly and eliminate waste and toxins. Furthermore, being a low-calorie vegetable, it immediately gives a sense of satiety and helps maintain a low-calorie diet. But if you don't have any weight problems, cook it following our advice: you will bring rich dishes to the table.
In sfoglia with gorgonzola and hazelnuts
A small and very tasty finger food: cut with a pastry ring circles of ready-made puff pastry, cook them in the oven at 180 ° for a few minutes and garnish with a cream that you have obtained by blending the boiled fennel with a spoonful of whipped cream. Season with salt, mix the finger foods with the fennel cream, a teaspoon of sweet and soft gorgonzola, and finish with a chopped hazelnuts.
Fennel and raw food
For this appetizer, get yourself a ring and a mold of a few centimeters smaller. Place the baking paper on a baking sheet, place the mold on it, cover with slices of bacon or bacon, as you prefer, which you will make overflow. Place the smaller mold over the bacon slices and cook at 200 ° for a few minutes, until it becomes crispy. Remove your basket from the oven, garnish with finely sliced raw fennel and celery, some small leaves of fresh spinach and grapes. Season with an emulsion of oil, balsamic vinegar, a pinch of mustard and salt and serve immediately.
Prepare the cake with 200 g of flour, 100 g of milk, 3 eggs, a teaspoon of yeast and a tablespoon of olive oil. Knead, let the mixture rest for 30 minutes in the fridge and then roll it out on a buttered baking sheet. Stuffed with slices of Brie cheese and with boiled fennel. Cover with a beaten egg and 200 g of fresh cream and sprinkle with a generous handful of Parmesan cheese. Bake and cook for 25 minutes at 180 °. Serve the sliced cake on a bed of fresh salad.
Spaghetti alla chitarra with fennel and anchovies
This first very tasty is prepared in a few minutes. You have to sauté the fennels cut into wedges in a little oil and a breast of garlic. When they are cooked but still crunchy remove them from the heat. In the same pan, toast some breadcrumbs with a little oil, add anchovies and pine nuts. Sauté everything for a few minutes, add the fennel and stir to mix the ingredients well. Cook the spaghetti on the guitar and season with the fennel sauce. If you like, you can add a sprinkling of tuna bottarga.
Fennel cream with cauliflower and clams
For a refined dinner. Prepare the cream by boiling the fennel in salted water for ten minutes. Then drain and sauté in a pan with a little oil and a clove of garlic. Let them flavor for a few minutes and when they are well cooked, blend them. Add a tablespoon of fresh cream and keep warm. Separately reduce the cauliflowers in small florets and boil them for ten minutes. Heat the clams in a pan with a little oil and when they are open, filter the cooking liquid. Put the shelled clams, their filtered liquid, a tablespoon of oil, the boiled cauliflower and a handful of chopped parsley in a pan. Season and serve with fennel cream with clams, cauliflower and freshly ground pepper.
Fennel pie with sausage and Camembert
This is a first course that can also become a main course in an informal lunch. First boil the fennels for 8 minutes, they must be cooked but still crunchy. When they are ready, place them in a previously buttered pan, add the browned sausage cut into small pieces and finish with slices of Camembert. Add a sprinkling of Parmigiano Reggiano and bake at 180 degrees for ten minutes, the time the cheese melts. Serve hot.
Fennel and sea bream millefeuille
For this appetizer or second course, as you prefer, you can also organize the day before. In fact, you can prepare confit tomatoes in advance. Slice the tomatoes, arrange them on a baking tray and season with a pinch of salt and sugar. Add a little oil and bake at 100 ° for about two hours. When they are ready, remove them from the oven, being careful to recover their cooking water as well. At this point boil the fennel for eight minutes and cut it into small pieces. Sauté the sea bream fillets in a pan with a little oil and a pinch of salt. Then chop and arrange them on the bottom of a small bowl. Add the cut fennel, the tomatoes confit with their water and the crumbled taralli and brown them in a pan with a tablespoon of extra virgin olive oil. Here is the puff pastry ready.
An outline of sure effect. Cut the fennel into wedges, place them in a saucepan with a little oil and half a glass of water and let them simmer. When they are soft, remove the excess water, add two tablespoons of brown sugar and half a glass of orange juice. Make caramelize by turning the fennel and serve with a sprinkling of grated orange peel.
Sauce for meats
With fennel, you can also prepare an excellent sauce that will serve to accompany the meat. Just boil them in salted water flavored with a slice of lemon. When they are ready, blend them with a tablespoon of oil, chopped chives, salt, pepper, a tablespoon of mustard and two tablespoons of water. Mix well and serve with grilled meat.
Fennel and tuna skewers
A quick and easy recipe to prepare, which is suitable for lunches with friends or informal dinners. Get long toothpicks or skewers. Sauté the fennel in a little oil with the sliced shallots, salt and pepper. Separately scalded in a pan with a little oil, for a few minutes, a slice of tuna previously passed in a pistachio grit. Cut it into small pieces and make the skewers alternating fennel and tuna pieces. You can accompany your skewers with a saffron-flavored mayonnaise.