Pickled fennel is an excellent addition to a variety of dishes, adding a unique and delectable twist that will enhance and enhance the flavor of our food.
To begin with, we start with a bulb full of smells and aromas, so pickling is a technique that perfectly suits it; it enhances all of the smells and thousand nuances it has and is delicious. You can make a large batch and store it in the refrigerator for up to a month.
Use it to accompany a good fish in important meals; you will surprise your guests with a very different dish that they will love and surprise; you will also have it prepared in advance, avoiding last-minute work. Remove it from the refrigerator at least three hours before serving to allow it to warm up.
- 4 very fresh and fragrant fennel bulbs
- 2 garlic cloves
- 10 pink peppercorns
- 10 black peppercorns
- 2 s of allspice
- 1 clove
- 3 glasses of wine (900 cc.) Of oil
- 2 glass of wine (600 cc.) of white wine vinegar
- 1 glass of wine (300 cc.) of white wine
- 1 bay leaf.
- c / s: soup spoon
- c / p: dessert spoon
- c / c: coffee spoon
- l / c: the amount needed
- 100 ml. = 1 shot glass
- The fennel was cut into julienne fins.
- We heat the oil in the pan and add the garlic, peppers, cloves, and bay leaf once it is hot.
- When the fennel begins to boil, reduce the heat and cook until it is al dente, or cooked but crisp.
- Boil for 5 minutes after adding the wine and vinegar.
- Remove the fennel and allow the marinade to reduce by one-third, leaving just enough liquid to cover the fennel.
- Place the fennel in a refrigerator-safe container, cover with the marinade, and close it. Allow it to rest for at least three days to macerate and become perfect.
This fennel is delicious; it's a great accompaniment to fish, adds a unique flavor to salads, and goes well with pork.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 1593Total Fat 169gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 150gCholesterol 3mgSodium 382mgCarbohydrates 13gFiber 4gSugar 2gProtein 3g