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Never prepared such a good side dish, grilled fennel with anchovies, superb. Today we are going to see with a truly extraordinary side dish.
Let’s take fennel and shout it and we would never have eaten such a perfect side dish. Perfect because it is suitable for any occasion and this is a simple and dietary recipe that makes fennel special resistible, such a simple vegetable rich in water as well as mineral salts and therefore suitable for good water hydration and for good intestinal transit afterlife of low caloric intake.
They are so good that it will be difficult to stop eating them. This is exactly why I always make them in large quantities. Let’s go and see the procedure that I assure you will be very easy. The quantities are suitable for about four people but we can clearly increase it depending on our hunger or the number of diners. The cost is cheap and also the time we are going to spend the parts between preparation and cooking will be about 50 minutes.
Gray fennel with anchovies
Let’s find out together about the ingredients and the process of this fabulous side dish.
Ingredients
- Three fennel
- parsley
- olive oil
- garlic
- four anchovies in oil
- chili
- a lemon
Never prepared such a good side dish, grilled fennel with anchovies, superb. procedure
Let’s start by washing the fennel and cut it into slices, eliminating the hard stem. We remove the leaves or the beard as you want to define it, and chop it and set aside. As we said, cut the fennel into slices and put the grill on to heat up. When it is hot, place the slices of fennel and let them grill, but be careful, the pan must be oiled well. Four or five minutes on each side and our fennel will be grilled. Put them on a serving tray and aside, in a large glass, prepare the sauce with which to sprinkle them. Take the non-stick pan and fry the garlic in a drizzle of oil and add a little chilli pepper.
read also: Crunchy fennel cutlets, a delicious and unusual dish for every occasion
How to make grilled fennel with anchovies
Let it flavor well before the garlic burns and then add the anchovy fillets. Let’s unpack them well and finish chopping with a knife. We put this strength inside a bowl and add the chopped fennel beard, add a little chopped parsley and the grated lemon zest and mix everything well and the sauce will be ready to sprinkle our fennel. Sprinkle well evenly and leave to flavor for a while even though we could also enjoy them right away because the sauce is so tasty that there’s no need to waste time. Here is your good, delicate and light side dish.
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