Fennel with Saffron and Peas

A light and tasty side dish that is flavoured with the unmistakable tones of saffron.

Level of difficulty:
Low
Required time:
15'

Ingredients

Medium sized fennel
4
Freshly shelled peas (or frozen peas)
200 g.
Powdered saffron
Half Sachet
Salt
as needed
Extra virgin olive oil
1 Tablespoon

Preparation

1

Wash the fennel, cut into quarters, and blanch for a few minutes in salted water, into which you should add half a sachet of saffron powder.

1

Drain and dry with paper towels. Next, wash and dry the peas, then heat the oil in a frying pan and sauté the vegetables for a few minutes until they are crisp and crunchy.

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