Portuguese-style Sautéed Fennel

Ingredients

In the Portuguese adaptation of sautéed fennel, we incorporate traditional Portuguese ingredients such as olive oil, garlic, and paprika to infuse the dish with a distinct Portuguese flavor profile. This adaptation adds a savory and slightly smoky element to the dish, enhancing the overall taste experience. We alse have the original recipe for Finocchi in padella, so you can check it out.

• 4 fennel bulbs, thinly sliced 4 fennel bulbs, thinly sliced
• 3 tablespoons (45ml) olive oil 3 tablespoons (45ml) olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 2g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the minced garlic and sauté until fragrant, about 1 minute.
3. 3.
   Add the sliced fennel bulbs to the skillet and sauté for 8-10 minutes, or until the fennel is tender and slightly caramelized.
4. 4.
   Sprinkle the paprika over the fennel and season with salt and pepper to taste. Stir well to coat the fennel evenly.
5. 5.
   Remove from heat and transfer the sautéed fennel to a serving dish.
6. 6.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Fennel — Make sure to thinly slice the fennel bulbs to ensure even cooking and a pleasant texture.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice to the sautéed fennel before serving.
• If you prefer a spicier kick, sprinkle some chili flakes over the fennel along with the paprika.
• Serve the sautéed fennel as a side dish alongside grilled fish or roasted chicken for a complete Portuguese-inspired meal.
• Leftovers can be enjoyed cold as a refreshing salad or added to sandwiches for a flavorful twist.

Serving advice

Portuguese-style sautéed fennel is best served hot as a side dish. It pairs well with a variety of main courses, such as grilled fish, roasted chicken, or even a hearty vegetable stew. The vibrant colors and aromatic flavors of the dish make it an attractive addition to any dining table.

Presentation advice

To enhance the presentation of the dish, arrange the sautéed fennel slices in a circular pattern on the serving dish. Garnish with a sprinkle of fresh parsley for a pop of color. Serve the dish alongside the main course or as part of a Portuguese-inspired tapas spread.