The oven-baked fennel gratin is an ideal solution for serving a light dish without sacrificing flavor. Perfect for accompanying any main course, they are made with few ingredients and are ready in no time.
Perfect for those looking for a simple yet tasty side dish and without béchamel!
Check out these vegetable recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons, Winter
Ingredients
- 3 fennel bulbs (large)
- 3 tablespoons breadcrumbs
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste rosemary
Tools
- Baking Dish
- Cutting Board
- Knife
Steps
Wash the fennel under running water, remove the tougher outer leaves, and cut them into thin wedges or regular slices. Blanch them in salted water for 5-6 minutes, then drain and let cool slightly.
In the meantime, in a bowl, mix the breadcrumbs with the grated Parmesan cheese, a pinch of salt, black pepper, and rosemary.
Preheat the oven to 392°F. Arrange the fennel in a baking dish lightly greased with olive oil. Sprinkle the surface with the breadcrumb and Parmesan mixture, ensuring they are well covered. Drizzle with a bit of extra virgin olive oil to promote browning.
Bake the fennel for about 20-25 minutes, until the surface is golden and crispy. If you prefer an even crustier top, use the grill function in the last 5 minutes.
Remove the fennel from the oven and serve hot as a side dish or a light main course.
Storage
You can store the oven-baked fennel gratin in the refrigerator for 2 days in an airtight container.
Before serving, I recommend reheating them in the oven at 356°F for about 5 minutes to restore the crispiness to the surface. It is not advisable to freeze them, as they might lose texture and flavor.
You can also reheat the oven-baked fennel in the air fryer at 356°F for 3 minutes.
Tips
You can add chopped almonds or hazelnut granules to the breadcrumb mix for an extra crunchy touch.
If you prefer a stronger flavor, substitute the Parmesan with grated Pecorino cheese.
