Petrafennula alla Siciliana

Ingredients

• 4 fennel bulbs, trimmed and quartered 4 fennel bulbs, trimmed and quartered
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1/2 cup pitted green olives, sliced 1/2 cup pitted green olives, sliced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 4g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large oven-safe skillet, heat the olive oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
4. 4.
   Add the fennel bulbs to the skillet and cook for 5 minutes, until slightly browned.
5. 5.
   Pour in the diced tomatoes, sliced olives, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
6. 6.
   Stir everything together and bring to a simmer.
7. 7.
   Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
8. 8.
   Bake for 30-35 minutes, or until the fennel is tender and caramelized.
9. 9.
   Remove from the oven and garnish with fresh parsley.
10. 10.
    Serve hot as a main dish or as a side to complement your favorite Italian meal.

Treat your ingredients with care...

• Fennel bulbs — Make sure to trim the fennel bulbs properly, removing any tough outer layers. The bulbs should be quartered to ensure even cooking and caramelization.

Tips & Tricks

• For a spicier kick, increase the amount of red pepper flakes.
• Serve the Petrafennula alla Siciliana with crusty bread to soak up the delicious tomato sauce.
• This dish can be made ahead of time and reheated, allowing the flavors to meld together even more.

Serving advice

Serve the Petrafennula alla Siciliana as a main course accompanied by a fresh green salad and some crusty bread. It can also be served as a side dish alongside grilled fish or roasted chicken.

Presentation advice

Garnish the Petrafennula alla Siciliana with a sprinkle of fresh parsley to add a pop of color. Serve it in a rustic ceramic dish to showcase the vibrant colors of the fennel, tomatoes, and olives.