RECIPE COOKING FAVORITE

Dill out of the oven

A vegetable that used to be a shady existence on the blog was fennel. This is not to say that Mr. Wallygusto and I would not like the extravagant aroma, like the anise of fennel. Instead, it's because we lack the imagination when it comes to preparing light bulbs. Fennel is versatile and can be enjoyed raw or cooked. With fennel from the oven, we will try to put an end to this unworthy situation for the time being.

And that is how aromatic fennel satisfies fruit tomatoes and mild mozzarella. The basis for this successful dish is the fennel napoletana recipe, which I have found in 50 types of vegetables - 200 seasonal recipes. Fennel is prepared here without cheese. I chose to add some calories and a round in the oven due to the winter temperatures. Sounds good? We think so too!

ingredient

2 tablespoons olive oil
1 small onion, diced
1 clove garlic, diced
2 light bulbs, body length and quarter
1 red pepper, diced
Kim huong as desired
1 can of tomatoes, chopped
50 ml of water
1 handful of spinach leaves (fresh or frozen)
salt
Freshly ground pepper
12 black olives
1 tbsp mozzarella, sliced

tutorial

Heat olive oil in a large saucepan and fry the onions. Add garlic, dill, chili and rosemary and steam for a few minutes. Add tomatoes and water and cover and simmer for about 20 minutes. Cook spinach for the last 3 minutes. Season with salt and pepper.
Put fennel and tomato sauce on an anti-oven dish, top with slices of mozzarella and bake in preheated oven (in the middle; do not preheat, fan oven 200 °) for 20 minutes.
Serve garnished with olives

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