Pizzaiola fennel

A tasty side or meal with toasted bread, or alongside cured meats and cheese.

INGREDIENTS FOR 2

2 LARGE FENNEL BULBS

100 G TOMATO SAUCE

2 TABLESPOONS TAGGIASCA OR BLACK OLIVES

2 TABLESPOONS DESALTED CAPERS

1 GARLIC CLOVE

GRATED PARMIGIANO OR GRANA PADANO

OREGANO

SALT

PEPPER

EXTRA VIRGIN OLIVE OIL

I clean, wash and remove hard fennel core.

I slice.

I heat extra virgin olive oil and garlic in a large pan.

I soften fennel for 10 minutes.

I add tomato sauce.

Equal quantity water or vegetable stock.

I stir and add salt and pepper.

I add olives, capers and oregano and cook covered until soft, adding water if dry.

I generously grate Parmigiano or Grana at end.

I cover briefly and serve hot.