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Tomato and fennel with roasted feta
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 50 mins
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Ingredients
for
4
- Ingredients
- 400 grams Cherry tomatoes
- 2 Fennel bulb
- 1 garlic clove
- 1 bunch thyme
- 400 grams Feta
- 100 grams Pastry flour
- 1 egg
- 150 grams breadcrumbs
- 5 Tbsps olive oil
- 100 milliliters dry white wine
- salt
- freshly ground peppers
- salt
- freshly ground peppers
Preparation steps
1.
Rinse and halve the tomatoes. Trim the fennel, quarter lengthwise, remove the hard stalk and cut into slices. Peel the garlic. Rinse the thyme and shake dry. Cut the feta cheese once transversely and cut into 3 x 3 cm (approximately 1 x 1 inch) squares. Dredge first in flour, then in beaten egg and finally in breadcrumbs. Press the breading firmly and cook the squares in 3 tablespoons hot oil until golden brown.
2.
In the meantime, in another pan, heat the remaining oil and cook the fennel for 2-3 minutes, turning occasionally. Add the pressed garlic, the tomatoes and thyme and deglaze everything with the white wine. Season with salt and pepper and let simmer over medium heat for 5 minutes. Serve the vegetables with roasted feta in bowl.
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