Baking paper fennel bulbs
Made with Mutti Whole peeled tomatoes
Generously fleshy and firm, Mutti peeled tomatoes have their skins removed and then they are immersed in a delicious, velvety passata. Processing and packaging all occur within 24 hours of harvesting to preserve the authentic taste of freshly picked tomatoes. They have many different uses in the kitchen and are perfect for traditional Mediterranean recipes.
30 min (COOK TIME: 20 min / PREP TIME: 10 min)
Easy
4 people
Ingredients
-
300
g
Mutti Peeled Tomatoes
-
2
Fennel bulbs
-
4
cloves
garlic
-
2
spoons
black olives
-
35
g
extra virgin olive oil
-
1
spoon
desalted capers
-
oregano
-
salt
-
pepper
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Baking paper fennel bulbs: Method
- Clean the fennel, wash them, and slice them into medium-thick slices. Place the Mutti peeled tomatoes on a plate and chop them roughly with a knife and fork.
- Cut 4 square sheets of parchment paper, wet them, and wring them out. Place one sheet of baking paper on a plate, then add half a fennel sliced, the Mutti peeled tomatoes, a spoonful of the tomato juice, a teaspoon of olives, a few capers, a garlic clove, salt, pepper, and a tablespoon of olive oil.
- Pull the edges of the baking paper upward and seal it by tying with kitchen string, ensuring all the edges are at the top, above the string. This way, all the moisture will remain inside the packet, allowing for perfect cooking.
- Bake for 20 minutes in a fan oven at 190°C (375°F). Before serving, sprinkle with oregano and stir.
