Fennel with Ricotta Gratin is a really tasty side dish, with an exotic touch provided by the ginger. Of course, you can omit it if it is not to your taste.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 3/4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs fennel
- 7 oz ricotta
- 1 tsp sesame seeds (white)
- 1/2 tsp ground ginger
- 1 tbsp olive oil
- 2 tsp Parmesan (grated)
- 2 pinches fine salt
- 2 tbsp milk
- to taste olive oil (for the baking dish)
- to taste breadcrumbs (for the baking dish)
- to taste Parmesan (grated for the baking dish)
Steps
Wash the fennel and slice them about 3/4 inch thick. Grease a rectangular baking dish measuring about 12.2×9.4 inches with some olive oil and then sprinkle with breadcrumbs. Arrange the fennel slices on top.
In a bowl, place the ricotta, sesame seeds, ginger, Parmesan, salt, olive oil, and milk. Mix until the ingredients are well combined. It will form a somewhat thick cream.
Spread the cream over the fennel slices, then top with grated Parmesan, breadcrumbs, and a sprinkle of freshly ground black pepper. Bake at 356°F for about 20 minutes, increase to 392°F for about 10 minutes, then broil at 428°F for 5 minutes, checking to make sure the fennel doesn’t burn. To ensure they are cooked, pierce them with a fork to check if they are tender.
Tips and Advice
If you enjoyed the Fennel with Ricotta Gratin, try other fennel recipes:
