Tomato-Fennel Vegetable with Fried Feta
Tomato-fennel vegetable with fried feta is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g cherry tomatoes
- 2 fennel bulbs
- 1 Garlic clove
- 1 bunch thyme
- 400 g sheep cheese
- 100 g flour
- 1 egg
- 150 g breadcrumbs
- 5 tbsp olive oil
- 100 ml dry white wine
- Salt
- Pepper (freshly ground)
- Salt
- Pepper (freshly ground)
Instructions
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1.
Wash the tomatoes and halve them. Clean the fennel, quarter it lengthwise, remove the tough core, and cut into strips. Peel the garlic. Wash the thyme and shake off excess water. Cut the sheep cheese once across into 3x3 cm squares. First coat each square in flour, then dip in beaten egg, and finally roll in breadcrumbs. Press the coating firmly and fry the squares in 3 tbsp hot oil until golden brown.
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2.
Meanwhile, heat the remaining oil in another pan and sauté the fennel for 2-3 minutes, turning occasionally. Squeeze in the garlic, add the tomatoes and thyme, and deglaze with white wine. Season with salt and pepper and simmer over medium heat for 5 minutes. Plate the vegetables with the fried feta in bowls and serve.
