A typical winter vegetable, fennel is known for its digestive and diuretic properties, contains a lot of water and is calorie-free. A simple, quick and tasty recipe.

Difficulty: easy
Cost: moderate
Preparation time: 15 minutes
Serves: 4

Method

Clean and cut the fennel into strips, soak them for a few minutes in water, then drain them. Clean and finely chop 1 onion, sauté in extra virgin olive oil in a frying pan. When golden, add the fennel, mix and cover with the warmed vegetable stock. Simmer until the liquid is completely consumed.

Put the mussels in a pan with water, cover them and let them cook until they open. Remove the water, shell them and toss them in the breadcrumbs.

Meanwhile, prepare 2 sweet and sour onions: clean them and cut them into thin slices, put them in a pan with extra virgin olive oil, add the white wine vinegar and let it evaporate and add 1 teaspoon of sugar. Simmer for at least 10 minutes. Let them cool.

Put the fennel in single-portion moulds and place the previously prepared mussels on top. Bake in the oven for a few minutes at 180°C.

Prepare the yellow datterini tomato cream: sauté the tomatoes in a frying pan in extra virgin olive oil and a tablespoon of dry white wine. Pass them through a coarse sieve and spread the yellow tomato cream obtained on each plate. Garnish with capers and a drizzle of aged balsamic vinegar.

Let the fennel and mussel flans cool for a couple of minutes, place them on each plate, gently remove the moulds and garnish with the sweet and sour onions. Enjoy!