Fennel gratin

Fennel gratin

Finocchi gratinati

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

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

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 5mm 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:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again