A tasty and quick side dish that combines fruit and vegetables, safe to propose to young and old generations. A typical spring vegetable, the fennel has diuretic and carminative properties, i.e. it is able to attenuate unpleasant conditions of meteorism and flatulence, as well as to stimulate the physiological function of the urinary tract. It has low calorie content and it is particularly rich in fiber, potassium, calcium, vitamins A and C. The addition of chopped hazelnuts gives the dish a good supply of fiber, vitamin E, B vitamins and fatty acids beneficial for the health of the heart. Let’s see how to prepare this light but nutritious side dish:
Ingredients for 4 people:
- 4 tablespoons of chopped hazelnuts
- Extra virgin olive oil
- Salt and pepper
Wash the fennels and eliminate the harder outer leaves and then cut them into not too thin slices for the sense of length.
Lightly grease the fennel and then pass it through the breadcrumbs and chopped hazelnuts.
Place them on a baking tray covered with baking paper, add salt and pepper and bake at 180° for about 25 minutes until they are golden and crispy.
“For those who need to lose weight, be careful to respect the recommended quantities – warns Martina Gozza, dietician of Humanitas – the hazelnut is an oily seed, with a high calorific value (100 g of hazelnuts provide 582 kcal), so it should be used very sparingly. Finally, it is good to remember that hazelnuts are frequently a food allergenic, so anyone who is allergic to birch pollens or alders may potentially be at risk of developing a cross reaction even to hazelnuts.