Light gratinated fennels are a tasty and appetizing side dish, a great alternative to fennels dressed with béchamel.
Oven-gratinated fennels can be served as a side dish to meat or fish main courses.
The delicate flavor of gratinated fennel pairs perfectly with any dish.
My grandma always called them finochielle gratinate, how it amused me!
Simple and quick to prepare, they are sliced and breaded in a mix of breadcrumbs and grated Parmesan or Pecorino cheese.
If desired, spices such as marjoram or thyme, or even sesame or wild fennel seeds can be added.
It is essential to choose fresh and crunchy fennels.
They bake in a static oven for about twenty minutes and when done, they are soft inside and crispy outside.
They are also excellent when cooked in an air fryer for 7 minutes or in a microwave with the combined function.
Even children love them, and it’s a way to cook them without too much fat, as no melting cheese or béchamel is needed, just a little oil.
Ideal for any type of diet, including vegetarian, and they can be perfectly prepared in advance and reheated without affecting taste and crispiness.
It is one of my favorite oven-gratinated side dishes.
I also recommend
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of light gratinated fennels
- 3 fennels
- 3.2 oz breadcrumbs
- 1.1 oz grated Parmesan cheese
- 3 tablespoons extra virgin olive oil
- to taste fine salt
- to taste thyme
- to taste marjoram
Tools
- 1 Mandoline
- 1 Baking Dish
- 1 Bowl
- Paper Towel
- Parchment Paper
Steps for the preparation of light gratinated fennels
To prepare the delicious light gratinated fennels, start by removing the stalks and any damaged and tough outer parts.
Then mix everything so that the breadcrumbs and cheese stick to the fennels.
Spread a sheet of parchment paper on a baking dish and lay the fennels without overlapping them too much.
The breadcrumb and cheese mixture left at the bottom of the bowl can be sprinkled on top of the fennels, and bake at 356°F (180°C) for 20 minutes.
Once baked, plate and serve hot and… enjoy your meal!
Preservation and Notes
Light gratinated fennels can be stored in the fridge for two days. Before serving, I recommend reheating them in the oven for a few minutes.
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