Baroque, complex and rich, but also of an infinite simplicity. They are the two faces of Sicily at table. Today I present a recipe that definitely belongs to the second soul of my island, that simply good: fennel and sour Sicilian. A recipe fast, very easy, with very few ingredients and even light, I would say almost without calories. The point of strength of fennel and sour Sicilian lies nell'agrodolce, a simple mixture of vinegar and sugar which is the basis of many Sicilian dishes, caponata from the peppers passing through the rabbit, meatballs or pumpkin (and then how could you not have a look at all my RECIPES SOUR ?).
The bittersweet leads to humility, mundane and boring fennel an interesting vegetables, flavourful and complex. fresh mint further illuminates the dish that, as other ingredients, only extra virgin olive oil and salt: I said that was light? Obviously I do not need to tell you that it is a vegetarian and vegan recipe, a’great alternative to traditional gratin fennel with béchamel sauce, I prepare by adding a little’ pistachio for a more delicious gratification. I have convinced to try the fennel and sour? Of course I recommend that you do not lose all my SICILIAN RECIPES and, if you're vegan, My VEGAN RECIPES. Have a good day!
extra virgin olive oil, to taste
salt and pepper, to taste
fresh mint, to taste
80 milliliters of red wine vinegar
30 grams of caster sugar
To prepare the fennel and sour Sicilian really takes a moment. Choose small fennel, because they are less fibrous and more tender. Cut the outer part of the fennel and the ends. With a knife remove any strands of fennel, pelandoli as you do with celery. Wash the fennel and cut them in half, then into quarters. Cut each quarter into further two halves.
Put a little extra virgin olive oil in a pan, heat and toss the fennel. Sauté the fennel over high heat for 3-4 minutes, then add two tablespoons of cold water, add salt and cook the fennel and covered over medium heat for 10 minutes, turning them occasionally. Qando the fennel are tender but not mushy (fennels must resist when trying to stick them with the fork), raise the heat and add the vinegar in which you will have dissolved the caster sugar.
Stir and let the acetic alcohol fade by continuing cooking for another 2-3 minutes or so. Fire off, add ground black pepper and a little fresh mint. The fennel and sour Sicilian eat strictly lukewarm or rather cold, as all the preparations in bittersweet. If not immediately consumed them, preserved in sweet and sour fennel for up to one day in the refrigerator, covered by for food in contact film. Bon appétit!