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Raw and cooked fennels with olives and orange



3 fennels

2 potatoes

1 orange

80 g black olives

60 g pistachios

2 garlic cloves

1 teaspoon of chopped parsley

olive oil


coriander in grains

white pepper

dried marjoram


  1. Clean the fennel by putting aside the tender heart, cut the rest of the leaves into cubes and place them in a dish. Peel the potatoes, reduce them into cubes equal to the fennel and store in cold water.
  2. Sauté the minced garlic quickly together with 3 tablespoons of oil in a heavy-bottomed pan, add the fennel and the potatoes drained, salt lightly, pepper, cover and cook for a full 20 minutes until the vegetables become soft, wet if necessary with a little water to prevent them from a sticking.
  3. Grate a little orange rind then peel it completely and cut into thin slices together with the tender part of the fennel kept aside. Pour both in a bowl and season with a little salt, minced coriander, a tablespoon of oil and a pinch of marjoram.
  4. Season the cooked vegetables with grated rind, chopped black olives and parsley; divide them into 4 parts and with the help of a mold (round or ring) of 6-8 cm, press them into the plates, forming pies or donuts. Combine the fennel and orange salad, possibly decorated with the pistachios, previously shelled and coarsely chopped, and serve immediately.


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