Name: Baking paper fennel bulbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 300 g Mutti peeled tomatoes; 2 Fennel bulbs; 4 Cloves of garlic; 2 spoons Black olives; 35 g Extra Virgin Oil; 1 spoon Desalted capers; t.t. oregano; t.t. Salt and pepper

Ingredients

4 people

300 g Mutti peeled tomatoes
2 Fennel bulbs
4 Cloves of garlic
2 spoons Black olives
35 g Extra Virgin Oil
1 spoon Desalted capers
t.t. oregano
t.t. Salt and pepper

Made with

Whole Peeled Tomatoes

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Method

1

Clean the fennel, wash them, and slice them into medium-thick slices. Place the Mutti peeled tomatoes on a plate and chop them roughly with a knife and fork.
2

Cut 4 square sheets of parchment paper, wet them, and wring them out. Place one sheet of foil paper on a plate, then add half a fennel sliced, the Mutti peeled tomatoes, a spoonful of the tomato juice, a teaspoon of olives, a few capers, a garlic clove, salt, pepper, and a tablespoon of olive oil.
3

Pull the edges of the foil paper upward and seal it by tying with kitchen string, ensuring all the edges are at the top, above the string. This way, all the moisture will remain inside the packet, allowing for perfect cooking.
4

Bake for 20 minutes in a fan oven at 190°C (375°F). Before serving, sprinkle with oregano and stir.

Mediterranean Foil-baked fennel bulbs

This recipe surprises the palate thanks to the parchment paper cooking method, which keeps all the flavors of the ingredients intact. A juicy and aromatic dish, with a technique that allows you to reduce added fats, making the meal lighter and healthier.

Leaves and the Ancients

The technique of cooking in parchment dates back to the culinary traditions of ancient Greece and Rome, where vine or fig leaves were often used to wrap meat and fish, protecting the food from direct heat and adding an aromatic touch through the essential oils released from the leaves. This method spread across many cultures due to its ability to preserve the flavors and nutrients of the ingredients.

A Concentration of Aromas

Retaining the juiciness of the ingredients is key: by chopping the Mutti Peeled Tomatoes, we create a liquid base in which to cook the other ingredients. The sweetness of the fennel and tomatoes is enhanced by the salty tang of Taggiasca olives and desalted capers. A sprinkle of oregano will balance the extraordinary and well-rounded flavors of the dish, infusing it with all the character of Mediterranean tastes.