Pan-fried fennel

To make pan-fried fennel, start by washing the fennel, then clean them by cutting off the base of the core and the stems 1(you can use the latter to flavor a soup or broth). Cut each fennel in half and then proceed to cut them into wedges 2. Once the fennel is cut, you can proceed with cooking: heat the extra virgin olive oil in a pan with two cloves of garlic 3.

Flavor with thyme sprigs 4, then add the fennel wedges 5. Season with salt 6.

Pepper to taste 7 and cover with a lid 8. Cook for 5 minutes over medium heat (if you prefer a softer final texture you can continue cooking for a few more minutes). Shake the pan occasionally to move them, without breaking them. After the 5 minutes, remove the lid, increase the flame, and cook for about 7-8 minutes until they are nicely colored 9, always shaking the pan for even cooking. Once ready serve hot.