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Fennel with olive crust

Category Vegetables & mushrooms

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  • 35 minutes
  1. 75 ml water
  2. 75 ml white wine
  3. 2 fennel bulbs (à approx. 300 g)
  4. 250 g sieved tomatoes (canned)
  5. 1 tbs tomato paste
  6. salt, pepper
  7. 1 clove of garlic
  8. 3 stalks parsley
  9. 50 g pitted black olives
  10. 1/2 slice toast
  11. 30 g grated Parmesan
  12. 1 tbs butter, softened
  13. 1 ts lemon zest

1. Add the water and wine to the pot. Clean the fennel, halve lengthwise, place in the Softiera insert and put in the pot. Cover with Secuquick softline and close.

2. Place the pot on the Navigenio and heat on level 6 up to the soft window, switch to level 2 and cook for approx. 7 minutes in the soft area.

3. At the end of cooking time, depressurize the pot and remove Secuquick. Remove the Softiera insert. Add the sieved tomatoes and tomato paste to the pot, stir, bring to a boil and season with salt and pepper.

4. Peel the garlic and chop it together with the parsley and olives in the Quick Cut, add the toast and chop. Also add the Parmesan, butter and lemon zest and mix everything well again.

5. Put the pot in the inverted lid, spread the olive mixture on the cut surface of the fennel halves and put the fennel in the tomato sauce.

6. Place the Navigenio overhead, switch to high level, gratinate for approx. 7 minutes.

This recipe has been tested and approved by AMC.

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Cooking method

Quick cooking


suitable for controlled coooking

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