Ingredient

fennel

8 recipes

There are quite a few regional Italian cuisines within which there is no space for a herbaceous plant with a particular taste such as fennel: the latter, in fact, is often chosen to create tasty and fresh salads, or even particular soups . Fennel is also particularly rich in water and, on the other hand, is almost fat-free, therefore confirming itself as a perfect food for developing low-calorie diets. In addition to cultivated fennel, whose taste is significantly sweeter, there is also a spontaneous variety, called wild fennel, whose taste is more pronounced, which is also often used to flavor sausages.

Use in cooking

Different from many other vegetables due to their sweeter taste, fennel can be eaten raw, in salads, generally cooked with cheese and, finally, even sautéed in a pan.

Preservation

You can store fennel in the refrigerator in breathable packaging for about ten days. Alternatively, after blanching it, you can keep it in the freezer.

Curiosity

In the past, cellar keepers used to offer fennel to those who tasted the wines: the latter had the aim of hiding the taste of the old wine from the customers' taste.