Filter
Reset
Sort ByRelevance
Rplouse29
Fennel with pecorino
A tasty Italian recipe. The side dish contains the following ingredients: fennel tubers, olive oil, lemon juice, oil and shaved Pecorino Romano (cheese).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Light the barbecue.
-
Cut the fennel tubers into 6 parts each and boil them in a pan with plenty of water and salt for 5 minutes.
-
Drain and mix the fennel with the olive oil.
-
Roast the fennel for 4 minutes on the barbecue.
-
Times regularly.
-
Leave to cool for 30 minutes and season with the lemon juice, oil and cheese.
-
Sprinkle with salt and pepper..
Blogs that might be interesting
-
30 minSide dishhazelnuts, rusk, grated zest of the lemon, garlic, chopped leaf parsley, salmon fillet, fennel bulb, olive oil,salmon fillet with nut crust -
50 minSide dishcolorful potato mix, tap water, traditional olive oil, sprig of rosemary, coarse sea salt,Peruvian primal potatoes with rosemary oil -
25 minSide dishflour, baking powder, egg, milk, cherry, rosemary, coarse sea salt,savory cherry clafoutis -
75 minSide dishcoriander seed, fennel seed, salt, dried oregano, garlic, sprig of rosemary, traditional olive oil, fresh pumpkin,spicy roasted pumpkin
Nutrition
180Calories
Sodium19% DV465mg
Fat25% DV16g
Protein12% DV6g
Carbs1% DV2g
Fiber4% DV1g
Loved it