Baked fennel with olives and capers, easy step-by-step recipe

Fennel baked with olives and capers is a dish to enjoy. This herb is often used as a companion, but it can also be the centerpiece. This species is believed to be native to Egypt and was used there as a medicinal product. Later, its use spread to the territory of the ancient Roman Empire. Thanks to the trips from Spain to Latin America, this vegetable food spread to the entire globe. This baked fennel recipe is great for people on weight loss diets. Although it incorporates a little fat thanks to the cheese, the dish has very few complex carbohydrates and is also very light. Olives and capers offer an additional nuance in terms of taste and nutrition. This is an elaboration to enjoy the flavors and textures. The consumption of fennel is also very beneficial for the body to the point of having healing properties. It is one of the most favorable foods for digestive processes. Similarly, its intake promotes diuresis and cleansing of the intestinal system. The incorporation of the olive and the caper allows to capture healthy fatty acids. This may not be the most filling proposal, but it is quite healthy and nutritious. Next, we will teach you how to prepare baked fennel with olives and capers. Ingredients: 2 fennels 100 grams of pecorino cheese 5 grams of capers 5 grams of pitted olive Water Ground black pepper Breadcrumbs Extra virgin olive oil How to prepare baked fennel with olives and capers: Cut the fennel into thin julienne strips. Put the fennel to soak in a bowl of cold water for 10 minutes. Drain well.Grease a baking dish with four tablespoons of olive oil. Spread the fennel over the greased baking dish. Add four tablespoons of water over the fennel. Grate the pecorino cheese over the fennel. Place breadcrumbs on top of the grated pecorino cheese layer. Add a small amount of olive oil over the ingredients, as well as a little pepper. Add the olives and capers, chopped into very thin strips, to the tray. Bake the fennel at 200 degrees Celsius for approximately 30 minutes. Remove the baked fennel with olives and capers and let cool. It is important to cut the olives and capers into very thin strips to prevent them from turning bitter. This is recommended when they are cooked. Try it and change the dynamics of your kitchen a bit … Let’s cook!