Roasted fennel with tomatoes, olives and pecorino
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 251, total fat 20 G., saturated fats 4 G., proteins 7 G., carbohydrates 12 G., fiber 4 G., cholesterol 13 mg, sodium 385 mg, sugar 2 G.
Calories 251, total fat 20 G., saturated fats 4 G., proteins 7 G., carbohydrates 12 G., fiber 4 G., cholesterol 13 mg, sodium 385 mg, sugar 2 G.
Fennel's natural sweetness is intensified when roasted, pairing beautifully with the Mediterranean flavors of lightly roasted tomatoes, plump Kalamata olives, and crispy shaved Parmesan. This simple, one-pan dish offers a harmonious blend of textures and flavors. Serve it as a side dish with fish, seafood, lamb, or chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large fennel roots, cut into 4 wedges
- 4 tablespoons extra-virgin olive oil
- 1 piece (60 g) of pecorino cheese
- 4 plum tomatoes, halved
- 1/3 cup Kalamata olives, halved
- 2 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Place the fennel in a single layer in a skillet, baking dish, or baking sheet. Drizzle with olive oil, turning to coat on all sides. Season with salt and pepper, then finely grate half of the Pecorino cheese over the top.
- Roast until fennel is tender when pierced with a fork, about 45 minutes.
- Place the tomatoes, cut-side up, on the fennel. Turn the oven to broil. Roast the tomatoes until lightly browned and heated through, 6-8 minutes. Before serving, garnish with olives and the remaining pecorino cheese. Sprinkle with parsley.
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