Parchment Paper Fennel Bulbs
Made with Whole peeled tomatoes
Mutti® Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
30 min (COOK TIME: 20 min / PREP TIME: 10 min)
Easy
4 people
Ingredients
-
11
oz
Mutti Peeled Tomatoes
-
2
Fennel bulbs
-
4
cloves
garlic
-
2
spoonsful
black olives
-
2 1/2
tbsp
extra virgin olive oil
-
1
spoonful
desalted capers
-
oregano
-
salt
-
pepper
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Parchment 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 parchment paper on a plate, then add half a fennel sliced, the Mutti peeled tomatoes, a spoonful of the tomato juice, a few olives, a few capers, a garlic clove, salt, pepper, and a tablespoon of olive oil.
- Pull the edges of the parchment 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 375°F (190°C). Before serving, sprinkle with oregano and stir.
