The Ligurian-style gratinated fennels are a simple and genuine dish, a perfect example of Ligurian cuisine: a few carefully chosen ingredients that provide great flavor. Fennels, breadcrumbs, and a fragrant anchovy-based seasoning come together in an easy yet characterful recipe, ideal as a side dish or a light main course.
Among the many fennel recipes, both cooked and raw, the oven-baked gratinated fennels are among the most loved. In this Ligurian version, however, there’s something extra: the bold taste of anchovies, a symbolic ingredient of the regional tradition, which melt in the oil creating a savory and enveloping base. This detail is precisely what distinguishes Ligurian-style gratinated fennels from the classic preparations with breadcrumbs alone or the more well-known fennel cutlets.
The recipe for Ligurian-style gratinated fennels is very simple and accessible to everyone: the fennels are sliced and briefly blanched, then seasoned with a sauce prepared by gently melting the anchovies in oil together with a clove of garlic. Once arranged in a pan and sprinkled with breadcrumbs, they are baked for a light gratin that makes them golden on the surface and tender inside. An essential, delicious, and fragrant dish that tells of the simplicity of Ligurian home cooking.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Boiling
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: Autumn, Winter, and Spring
- Energy 145.21 (Kcal)
- Carbohydrates 5.80 (g) of which sugars 3.06 (g)
- Proteins 5.70 (g)
- Fat 10.52 (g) of which saturated 1.60 (g)of which unsaturated 0.76 (g)
- Fibers 4.39 (g)
- Sodium 499.16 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ligurian-Style Gratinated Fennels
- 2.2 lbs fennels
- 8 fillets anchovies in oil (or in salt)
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- 2 tablespoons breadcrumbs (gluten-free for me)
- 1 bunch parsley
- 1 pinch salt
- to taste pepper
Tools
- 1 Cutting board
- 1 Knife
- 1 Pot
- 1 Pan small
- 1 Bowl
- 1 Baking tray round, 10-inch diameter
- Parchment paper
How to Prepare Ligurian-Style Gratinated Fennels
To prepare Ligurian-style fennels, start by cleaning the fennels: remove the stems and the outermost leaf (1). Wash them well, then cut them in half and into not-too-thin slices (2). Boil them in plenty of slightly salted water for 6-7 minutes (3). They should only soften slightly.
Drain them and set them aside. In a small pan, pour 3 tablespoons of oil and add the peeled and halved garlic clove and the anchovy fillets (4). Turn on the heat and let them gently melt, slightly tilting the pan so that both the anchovies and the garlic are immersed in the oil (5). When the anchovies are melted, turn off the heat and remove the garlic (6).
Wash and finely chop the parsley (7). Put the fennels in a bowl and season them with a pinch of salt (just a little), a grind of pepper, and the parsley. Also, pour in all the sauce from the pan (8). Mix with a spoon to distribute it evenly (9).
Line a 10-inch round baking tray (or a approximately 10×8-inch rectangular tray) with parchment paper and arrange the fennels in it, forming an even layer (10). Sprinkle the surface with breadcrumbs and drizzle with a little olive oil (11). Bake the Ligurian-style gratinated fennels in a preheated convection oven at 356°F for about 20 minutes, until the surface is golden (12).
Remove from the oven and let them cool for 5-10 minutes before serving. Ligurian-style gratinated fennels are excellent both hot and cold.
Storing Ligurian-Style Gratinated Fennels
Ligurian-style fennels store very well and are even better the next day when the flavors are more harmonized. Once cooled, store them in an airtight container in the refrigerator for 2-3 days. Before serving, you can bring them to room temperature or briefly reheat them in the oven.
Tips and Variations
By following these small precautions, you’ll achieve flavorful, balanced, and well-gratinated Ligurian-style oven-baked fennels.
– Drain the fennels well
After blanching, it’s crucial to remove excess water: overly moist fennels would make the gratin watery.
– Be careful with salt
Anchovies are already salty: always taste the seasoning before adding salt, so as not to overpower the delicate flavor of the fennels.
– Breadcrumbs yes, but in moderation
The breadcrumbs should create a light gratin, not a thick crust. Better less, well distributed, and drizzled with extra virgin olive oil.
For an even more Mediterranean flavor, you can add desalted capers or Taggiasca olives, typical ingredients of Ligurian cuisine.
FAQ (Questions and Answers)
Can I prepare Ligurian-style gratinated fennels in advance?
Yes, you can assemble the dish a few hours in advance and store it in the refrigerator. Bake it just before serving to keep the gratin crispy.
Are Ligurian-style oven-baked fennels eaten hot or cold?
They are great hot or warm, but also work well at room temperature as a side dish or appetizer.
Can I use anchovies in salt?
Yes, they are actually more traditional. Just remember to thoroughly rinse and dry them before use.
What can I serve with Ligurian-style gratinated fennels?
They pair perfectly with fish entrees, white meats, or a simple Ligurian focaccia for a complete and genuine meal.
Can I cook Ligurian-style fennels in an air fryer?
Yes, Ligurian-style fennels can also be cooked in an air fryer, especially for small quantities. The traditional recipe calls for oven baking, but the air fryer can be a practical alternative. After blanching and seasoning the fennels with anchovies and oil, place them in the basket, sprinkle with a little breadcrumbs, and cook at 356°F for about 12 minutes, checking the gratin. The result will be drier than the oven, but still flavorful.
