The light gratinated fennel is a great side dish, light and delicately flavored. In my recipe to make them tender, I first boiled them then coated them in a mix of breadcrumbs and grated cheese, like Parmigiano Reggiano (or Grana Padano or Pecorino Romano), then I baked them in the oven to make them slightly crunchy and golden. Perfect to accompany meat or fish dishes. Also try the Mediterranean gratinated fennel – very tender with black olives, cherry tomatoes, and oregano!!!
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- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 25 Minutes
- Portions: 1 Person
- Cooking methods: Stove, Boiling
- Cuisine: Healthy
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 7 oz fennel (cleaned)
- to taste breadcrumbs
- to taste Parmigiano Reggiano DOP
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Knife
- Cutting Board
- Pot
- Colander
- Bowl
- Spoon
- Baking Dish
- Oven
- Fork
Preparation
To prepare the light gratinated fennel…
First, pour cold water into a pot and bring it to a boil. Meanwhile, clean the fennel. Cut off the hard stalks, green fronds, and any damaged outer ribs, then cut them into four parts lengthwise and wash them.
When the water boils, immerse the cut fennel and cook them for 15/20 minutes. Check the cooking by piercing them with a fork; they should be soft.
Once cooked, drain them well and place them in a bowl. Season them with extra virgin olive oil, breadcrumbs, grated cheese (Parmigiano Reggiano, Grana Padano, or Pecorino Romano), salt, and pepper. Gently mix them with a spoon and place them in a lightly greased baking dish.
Sprinkle a bit more breadcrumbs and grated cheese on top, and drizzle with a little oil, then bake in a preheated oven at 392°F and cook them in convection mode for 15/20 minutes. Serve them hot as you prefer.
