BAKED FENNEL GRATIN with ROSEMARY and capers, an easy and quick side dish recipe to make in a few minutes, without cheese and béchamel sauce.
A really good side dish, the baked fennel gratin with rosemary is a true delight, it takes 5 minutes to prepare and is perfect to accompany a meat or fish main course or as an appetizer.
The recipe for baked fennel gratin is very simple, slice the fennel and season them with breadcrumbs, without cheese and béchamel, they remain light and still very good.
I must admit that I am not a fan of cooked fennel, I like them fresh, unseasoned in salad but I have to say that baked gratin are really very good, I enjoyed them with pleasure.
If you don’t like oregano just leave it out, the capers are organic because they are grown by my neighbor, I took the opportunity and added them to the recipe, organic rosemary from Sicily and oil from Calabria, in short, if it weren’t for the questionable origin of the fennel the dish would be perfect.
Join me in the kitchen today for oven-baked fennel gratin with rosemary!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 fennel bulbs
- 2.1 oz breadcrumbs
- 0.35 oz capers
- 2 teaspoons rosemary
Steps
Wash the fennel carefully then slice them or cut into wedges.
Oil a baking dish, arrange the fennel, brush them with oil and cover with breadcrumbs.
Add the rosemary and capers, salt to taste, and oil again.
Bake in a preheated oven at 374°F for about 10 minutes.
Bon appétit
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