Stewed fennel

Name: stewed fennel
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 125 ml tap water; chicken broth tablet; 2 fennel bulb; 2 el traditional olive oil; 50 g capers jar of 100 g; 50 g Pecorino Romano cheese

Italian stewed fennel with Pecorino Romano cheese and capers.

Ingredients

125 ml tap water
Chicken broth tablet
2 fennel bulb

2 el traditional olive oil
50 g capers jar of 100 g
50 g Pecorino Romano cheese

Directions

Bring the water to the boil with the bouillon tablet.
Meanwhile cut the fennel into slices. Heat the oil in a frying pan, add the fennel and cook over medium heat for 5 min. Change regularly.
Add the stock and simmer for 10 minutes on low heat with the lid on the pan.
Let the capers drain. Scoop the capers through the fennel and scrape the cheese just before serving.