Sweet-and-sour fennel – Finocchi in agrodolce
A quick way to serve fennel as a side dish to fish, meat, or any other kind of protein. Simple but with a very distinctive flavor!
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
$5-7 total*
3-4 people
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Ingredients
- 1/2 teaspoon fine salt
- 1/2 cup (120 ml) water
Preparation
- Place the dry raisins in lukewarm water for 20-30 minutes.
- Toast the pine nuts in a warm skillet for about 2 minutes. Remove from the skillet and set aside.
- Cut a tiny part of the base of each fennel bulb, then cut them into slices (as shown in the pictures below).
- Heat the oil in the same skillet used for the pine nuts and sauté the bay leaves and dill for 1 minute at low-medium heat.
- Add the pine nuts and the fennel slices to the skillet. Stir in the vinegar.
- Add the raisins (squeezed from water), sugar, water, and salt. Stir well.
- Cover and cook for 35 minutes or until the fennel is tender, stirring frequently. Add water if the fennel is too dry.
- Sprinkle with some additional dill and serve.
Tips & notes
- To decorate, you can use the fennel fronds instead of the dill.
- It is suggested to wait 10 minutes before serving the fennel.
- I love to eat this fennel both warm and cold.
* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)
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