Fennel gratin

Fennel gratin

Finocchi gratinati

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

I love fennel, either raw and cooked, and sometimes I eat it as a digestive. When buying your fennel, be sure to check the outer layer – it should be shiny, fresh and not too tough. This dish can be eaten either with bread or on its own as a starter, or served as an accompaniment to a main course – fish or meat.

Ingredients

Quantity Ingredient
4 large fennel bulbs
salt
80g unsalted butter, cut into cubes
100g fresh white breadcrumbs
nutmeg, freshly grated
pepper

Method

  1. Preheat the oven to 200ºC.
  2. Cook the whole fennel bulbs in salted water until the point of a sharp knife enters easily, about 20–25 minutes. Drain and leave to cool.
  3. Cut the fennel into 5 mm slices and arrange them like roof tiles on a baking tray. Sprinkle with the cubed butter and the breadcrumbs, plus a little nutmeg, salt and pepper and bake in the preheated oven until the crust is golden, about another 20 minutes.
  4. Serve hot.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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