baking paper fennel bulbs
Baking paper Mediterranean fennel with a blend of aromatic herbs and olives, bringing a burst of fresh and vibrant flavors.
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
Ingredients
-
300
g
Mutti peeled tomatoes
-
2
Fennel bulbs
-
4
Cloves of garlic
-
2
spoons
Black olives
-
35
g
Extra Virgin Oil
-
1
spoon
Desalted capers
-
t.t.
oregano
-
t.t.
Salt and 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 foil 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 foil 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.
