Fried fennel with olive oil and orange juice will be an interesting snack that will diversify your festive menu. Use large enough fennel bulbs for the recipe.
It is necessary
- - 4 onions of fennel;
- - 4 tbsp. spoons of hot water;
- - 1 lemon;
- - 2 large handfuls of arugula;
- - a handful of mint leaves;
- - a large handful of bread crumbs;
- - juice and zest from 1 orange;
- - 2 handfuls of olives;
- - 2 teaspoons of fresh thyme or basil leaves;
- - olive oil, sea salt.
Instructions
Step 1
Peel the fennel, cut in half lengthwise to make two large halves, put them in a saucepan, cover with cold water, add a pinch of salt. Bring to a boil, simmer until the fennel is tender. After that, throw it in a colander, cool.
Step 2
Now prepare the filling. To do this, mix fresh thyme with bread crumbs, shabby orange peel and juice, add pitted olives, extra virgin olive oil and a little salt.
Step 3
Carefully divide the cooled fennel bulbs into layers, distribute the filling between them, and fold again.
Step 4
Cover the bottom of the baking dish with baking paper, put the filling on top of the fennel, put the rest of the filling in the baking dish, sprinkle with olive oil. Pour in 4 tablespoons of hot water, put in an oven heated to 180 degrees. Bake until dark golden brown.
Step 5
Tear the mint and arugula with your hands, mix, place in four bowls. Place 2 halves of fennel on top, sprinkle with crumbs, pour over the juice that remained in the mold after baking the onions. Garnish the appetizer with a quarter of a lemon and serve lukewarm.
