Gratinated Fennel with Taggiasca Olives: a light, tasty, and easy winter side dish to prepare.
If you are looking for a light, tasty, and easy winter side dish, this is the perfect recipe.
Gratinated fennel, thanks to their inherent sweetness, perfectly match with the savory taste of Taggiasca olives and the crunchiness of parmesan and breadcrumbs.
This pan version is a quick alternative to the oven and will give you a golden crust in just a few minutes.
It is the perfect side dish to accompany white meat or fish.
But let’s see how to prepare the gratinated fennel with Taggiasca olives.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 fennel (medium size)
- 1 drizzle extra virgin olive oil
- 1 cup water (about 1 cup)
- 1.8 oz Taggiasca olives (pitted)
- 2 tbsps grated parmesan
- 2 tbsps breadcrumbs
- to taste salt
Tools
- 1 Knife
- 1 Pan
- 1 Spoon
How to prepare fennel with Taggiasca olives
Remove the tougher outer leaves of the fennel and cut off the base and top. Wash the fennel thoroughly. Cut them in half and then into slices about 1/4 inch thick.
Add the sliced fennel to the pan. Turn on the stove and add the cup of water and the drizzle of oil.
Let it cook over medium heat for about 15 minutes, or until the water has almost completely evaporated. The fennel should be tender but not falling apart.
When the water is almost fully evaporated, adjust the salt and add the Taggiasca olives to the pan. Stir well to blend the flavor.
When the cooking base is completely dry, sprinkle the fennel with the grated Parmesan and breadcrumbs. Quickly stir over high heat until the cheese melts and the breadcrumbs adhere to the fennel, forming a golden and crispy crust.
Serve immediately while hot.
Storage
Gratinated fennel is best enjoyed freshly made to ensure maximum crunchiness. If you have leftovers, store them in the refrigerator in an airtight container for up to 2 days. To restore the crispness, it’s best to reheat them in a non-stick pan without additional condiments or in the oven for a few minutes.
FAQ
Can I replace Taggiasca olives?
Yes, with desalted capers.
