Mediterranean Fennel and Onions, the side dish that always conquers everyone.
Crunchy outside and soft inside, they are so tasty I could eat them endlessly.
They disappear as fast as bread, and one tray is never enough, so I always prepare plenty.
They are a balanced composition of softness and crunchiness, enriched with Mediterranean flavors and a contrast of textures.
The main ingredients of the dish are fennel and onions, which, once baked with a mixture of breadcrumbs, Parmesan cheese, and cornmeal, develop a crunchy and sweet consistency.
Cherry tomatoes, cut in half, offer a juicy and tangy note that balances the richness of the gratin. The Taggiasca olives, with their robust and slightly bitter flavor, complete the dish with a touch of rusticity and refinement, evoking the aromas of Mediterranean tradition.
A side dish that pairs beautifully with any dish, whether fish, meat, and much more.
Easy to prepare and suitable for everyone.
I also recommend
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Mediterranean fennel and onions
- 2 fennel bulbs
- 2 red spring onions
- 1.8 oz breadcrumbs
- 1.4 oz grated Parmesan cheese
- 8 cherry tomatoes
- 12 Taggiasca olives
- to taste fine salt
- to taste extra virgin olive oil
- 6 leaves fresh basil
- 2 tablespoons cornmeal
Tools
- 1 Mandoline
- 1 Baking tray
- Parchment paper
Steps for preparing Mediterranean fennel and onions
For perfect preparation, watch the video recipe
Remove the tougher outer leaves and green stalks from the fennel bulbs. Wash well and slice them about 0.4 inches thick using a mandoline
Peel the onions and cut them into wedges. Wash the cherry tomatoes and cut them in half.
Line a baking tray with parchment paper and arrange the fennel and onions. Season them with a generous drizzle of extra virgin olive oil and fine salt, then sprinkle with the breadcrumbs, grated Parmesan cheese, and cornmeal, and mix well.
Add the cherry tomatoes and bake for 25 minutes at 374 degrees in a static oven. While in the air fryer at 392 degrees for 10 minutes.
Then remove from the oven and add the Taggiasca olives. Bake for another 5 minutes at 374 degrees in the static oven or in the air fryer for 2 minutes at 392.
Once cooked, remove from oven and serve hot and …
Enjoy your taste experience from Barbara!
Storage
Let it cool completely and then store in an airtight container in the fridge for a maximum of 2 to 3 days. If possible, separate the accompaniments (cherry tomatoes and olives) from the gratin part to prevent moisture from softening the crust.
To maintain the crunchiness, reheat the dish in the oven at 356°F for a few minutes. Alternatively, use a non-stick pan over medium-low heat.
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