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Cooking + Entertaining

Fennel simmered alla Bari: the recipe for a simple and delicious side dish

Fennel simmered alla Bari: the recipe for a simple and delicious side dish


extra virgin olive oil

I Fennel simmered Bari style I am a outline simple and delicious, ideal to accompany main courses of meat or fish. These crunchy and fragrant vegetables, typical of the winter season, prove to be excellent allies in the kitchen: excellent to eat both raw and cooked, they can be prepared in the pan, in the oven or in the fryer.

In our recipe, we cut the fennel into slices, place them in a pan and then cook them with the addition of a drizzle of extra virgin olive oil and a clove of garlic. Finally, they are enriched with the black olive and fennel seeds, and in just 15 minutes you will bring to the table a tasty, light and nutritious dish, suitable for any lunch or dinner with the family.

You can also prepare stewed fennel in advance, reheating them just before tasting them, or serving them at room temperature: in any case they will be delicious. You can add spices and aromatic herbs you prefer, and complete the dish with slices of cheese or grated parmesan to sprinkle on the surface, for an even more gourmet result.

Find out how to make a Bari-style fennel compote by following the step-by-step procedure and advice. If you liked this recipe, don’t miss the baked fennel in milk.

How to prepare fennel stew a la Bari

Clean the fennel, remove the tips and tougher outer parts 1.

Cut them into thin slices 2.

Wash the fennel slices under cold water then drain them. 3.

Put the fennel in a pan 4.

Season them with a drizzle of extra virgin olive oil 5.

Add a clove of garlic 6 and a pinch of salt.

Add pitted olives 7.

Mix well 8.

Add a drop of water 9.

Cover with lid ten and simmer for ten minutes.

Lift the lid and also add the fennel seeds 11. Continue cooking for another 5 minutes over high heat, stirring often.

Once ready, turn off and let cool. The fennel compote is ready to be served 12.


You can store the Bari-style fennel compote in the refrigerator for 2 days, in a special airtight container.

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