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Endive recipe and raw fennel with orange – Italian Cuisine


  • 450 g fennel, to be washed
  • 3 heads of Belgian endive
  • 3 oranges3 oranges
  • dill
  • extra virgin olive oil
  • salt
  • white pepper in grains

For the recipe of endive and raw fennel with orange, squeeze half an orange; remove the remaining oranges from the peel, cutting a little thick with the serrated knife, in order to eliminate even the white skin below, then reduce the citrus fruit to washers.
Clean the Belgian endive, wash it, chop it and sauté in the pan for 2 minutes, over a high heat, with a little oil, a pinch of salt and the squeezed orange juice, then turn it off, let it cool and then collect it in a salad bowl together with the orange slices and the fennel in slices, already popped and washed.
Season with a drizzle of olive oil, dill, a generous ground pepper and serve immediately, stirring the salad on the table.

Recipe Fennel barbecues with cheese – Italian Cuisine


  • 160 g caprino cow
  • 150 g Parmigiano Reggiano Dop
  • 2-3 fennel
  • paprika
  • melissa
  • thyme
  • tarragon
  • almonds with the peel
  • extra virgin olive oil

For the recipe of fennel with cheese, cut the sheaths in half
fennels obtaining "boats". Brush with a little oil and place in each a stick of Parmesan cheese (10-12 g each); bake at 200 ° C for 5 minutes to gratin and soften the cheese.
Stir energetically the goat with a little oil to make it creamy and then incorporate the chopped herbs. Remove the small boats and complete them with the goat's foam and a handful of coarsely chopped almonds; season with oil, paprika and fresh herbs.

Properties of fennel – Italian Cuisine – Italian Cuisine


Whether in a salad with oranges and black olives or baked au gratin, it is difficult not to love this vegetable. Do you know that besides being very good, it is also very good for your health?

Fennel is one of the most appreciated and versatile vegetables of winter, also loved by who it is diet for his purifying virtues, beloved by those who have digestive difficulties (especially when cooked) for its digestibility. The properties of fennelHowever, they do not end here.

Digestive and depurative

Rich in mineral salts and vitamins, fennels are particularly known for theirs digestive properties – especially if eaten raw at the end of a meal – e cleansing for liver and blood. Thanks to'anethole, one of the essential oils they contain, fennels have the ability to counteract the formation of intestinal gas and alleviate contractions and abdominal cramps, aerophagia and flatulence. This property of the fennel, defined carminativeIs well known. This vegetable is actually a friend of all gastro-intestinal system. Her anti-inflammatory virtues they also act on the colon.
Among the characteristics of fennel that also stands out antioxidant, due to C vitamin (which, inter alia, it also protects our skin) and ai flavonoids, that they strengthen the immune system and fight free radicals, especially at the joint level, preventing annoying pains. For this reason it is also recommended for those suffering from gout, an inflammation of the joints.

Brain's friend

This vegetable does not cease to amaze: lower blood pressure thanks to the presence of potassium. Always thanks to this mineral, defined as an electrolyte – that is, which facilitates the transmission of nerve impulses and which is also a vasodilator – increases the oxygenation of the brain. In short, fennel makes you more intelligent, or almost.
Certainly among the properties of fennel is that of being anti anemic. The grumol (and even more the seeds) contains a good amount of iron and substances that stimulate the production of hemoglobin. Fennels are also particularly useful for adjust cholesterol levels, thanks to the amount of fibers contained.
Between the less known fennel properties there is that on female hormones. The fennel contain high doses of phytoestrogens – ie substances similar to the estrogen hormones produced by the body – that can regulate (or not!) The menstrual cycle.

Raw or cooked: how are they preserved?

Consume the fennel, the way you prefer, it's like eat a whole pharmacy, they should never be missing at home. If you have a way to do stock of fennel from the garden, also because this vegetable must be harvested before the frosts, keep them in a cool place, like a cellar, for three to four weeks. In fridgeinstead, you can keep the raw fennels for a about week.
THE cooked fennel – steamed, baked, pan, boiled, au gratin – last in the fridge a maximum of two to three days, then they will start to blacken.