Today the blog recipe is a tasty gratin of Tropea fennel and datterini, easy and tasty for the whole family. A healthy tray of vegetables with the addition of a few tablespoons of breadcrumbs and Parmesan cheese to make it even more delicious!
At this time, I’m obsessed with Tropea onions, but if you prefer, use white or golden onions; the result will still be good and tasty!
It’s essential to cut the vegetables very thinly so they will be more flavorful, and the cooking will be faster and more even.
If you have a mandoline, use it, or proceed carefully to slice the onion and fennel with a suitable and well-sharpened kitchen knife.
Once the vegetables are sliced, I put them in a large bowl and added breadcrumbs and grated cheese, mixing well to try to coat or at least flavor the vegetables well, and only after placing them in the tray did I add salt, pepper, and a drizzle of good quality extra virgin olive oil
The recipe for the side dish of Tropea fennel, datterini, and onion goes in the oven in static mode at 374°F for about 35 minutes and … we are ready to go to the table!
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I opened a channel of recipes open to all and free on WhatsApp, no notifications, and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet recipe and a savory one!
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EASY TASTY GRATIN OF FENNEL TROPEA AND DATTERINI
I leave you other recipes with summer vegetables that are appetizing and under the photo, you’ll find the COMPLETE RECIPE OF FENNEL GRATIN
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients EASY TASTY GRATIN OF FENNEL TROPEA AND DATTERINI
- 1 fennel
- 1 Tropea red onion
- 10 datterini tomatoes
- 3 tablespoons breadcrumbs
- 1 tablespoon grated Parmesan cheese
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste basil
Tools
#ADV
- Bowls
- Knives
- Cutting Boards
- Parchment Paper
- Non-stick Baking Trays
Steps
1) Wash and pat dry the vegetables, removing the skin of the ONION and the harder parts of the fennel.
2) Using a mandoline or knife, slice the two vegetables very thinly and cut the datterini tomatoes into wedges.
3) In a plastic food bowl, place all the freshly cut vegetables, then add the breadcrumbs and grated cheese.
4) Mix everything very well, and after lining the tray with parchment paper, arrange the vegetables in a single layer.
5) Adjust the salt and pepper, pour 3/4 tablespoons of EVO oil, and add basil leaves torn with fingers.
6) Bake at 374°F and after about 15 minutes, check and stir the vegetables a little, then continue cooking for another 10/15 minutes or so.
7) We are ready to enjoy this oven-baked vegetable tray, but before going to the table, I added some more fresh basil … I DEVOURED IT!!!!!!!!!
Enjoy your meal!
Annalisa
RETURN TO THE HOME FOR NEW AND TASTY RECIPES FROM THE BLOG La cucina di ASI. Do you like my recipes? Then follow me on INSTAGRAM and on the blog’s fan page on Facebook so as not to miss any recipe or special and comment with me on the various preparations!!!
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Annalisa says…
1) To this mixed vegetable gratin, you can add black olives, and for me, even a hint of anchovies….
2) I put a lot of basil both in cooking and after taking it out of the oven after 35/40 minutes of cooking, but you can put parsley and even some spices, maybe a touch of CURRY or turmeric!
2) I put a lot of basil both in cooking and after taking it out of the oven after 35/40 minutes of cooking, but you can put parsley and even some spices, maybe a touch of CURRY or turmeric!
