Fennel Mousse

This post is also available in: Italiano

Fennel are often considered a vegetable that is uninteresting and something to leave for people with health problems. I think this idea should be reviewed, not only because it actually keeps us healthy but also because fennel lends itself to many preparations. This recipe is very simple and goes well with any kind of meat and fish. The idea to combine the chili I was born by chance. The set is very nice and spicy enhances the flavor of fennel towering instead. This vegetable decreases much during cooking. For a portion of cooked fennel should be considered at least half a fennel raw per person.

Preparation time: 15 minutes | Cooking time: 40 minutes
Serves 4

4 fennel
2 cloves of garlic
1 small hot pepper
2 tablespoons extra virgin olive oil

  1. Cut the fennel into thin slices, put them in a pan with a ladle of water, salt and garlic, cook for 40 minutes, stirring occasionally.
  2. At the end of cooking, remove the garlic, add the olive oil and blend the mixture.
  3. Place in individual bowls or on the plate boundary of meat or fish. Decorate with
    small pieces of red pepper. Serve hot.

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