How good are crispy gratinated fennel. This recipe was suggested to me by a Facebook friend, Lina, also from Naples like me and also passionate about baking and sourdough. At my house fennel was never liked by anyone so when I was a child and a young woman I never learned to cook it in any way. At most I ate it raw when I was on a diet.
Then Lina a few days ago suggested making them with some cheese and breadcrumbs, showed me a photo of hers, I did a quick count of Weight Watchers points and decided it was a really good idea for the diet. Fennel has many good nutritional properties and is also very filling, so I started to make the recipe.
This dish can be eaten as a side dish but also as a vegetarian main course, accompanied by a couple of croutons or a slice of whole grain bread. And it can also be cooked in the famous Versilia oven, as explained in the Notes at the end of the recipe.
Other light sides that can be used as a main course are here:
- Difficulty: Easy
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: 2 or 4
- Cuisine: Healthy
- Seasonality: Autumn, Winter and Spring
Ingredients
- 3 fennel bulbs
- 2 oz grated cheese (such as Dutch gouda, fontina or emmental)
- 1/3 cup breadcrumbs
- 1 teaspoon extra virgin olive oil
- to taste salt and pepper
- Points as a side (divided into 4) = 2 WW points
- Points as a main (divided into 2) = 4 WW points
Tools
- Pot
- Grater
- Baking pan
- Versilia oven
Preparation
First of all, as always, prepare all the ingredients!
Wash the fennel, cut into thick slices and remove the hard part. Put the fennel slices in a pot with cold water and boil them for 5 minutes, no more. Drain using a skimmer to avoid the slices breaking apart and let them cool slightly.
Tip: keep the cooking water to make broths, soups and stews. I drink it because I find it great for promoting diuresis.
While the fennel is boiling, grate the cheese and have it ready aside.
Pour one teaspoon of oil into a baking pan large enough to hold the fennel in a single layer and brush the oil well also on the sides.
Place all the fennel slices in the pan trying not to overlap them too much, salt and add pepper if desired.
Sprinkle first all the grated cheese on the surface and then the breadcrumbs.
Place the pan in an oven at 180°C (356°F) for about 20 minutes and then increase the temperature to 200°C (392°F) for another 10 minutes to properly gratinate the cheese and breadcrumbs on the fennel.
If they still don’t color, turn on the grill for 5 minutes placing the pan higher in the oven.
Remove the pan from the oven and serve hot, although I think the crispy gratinated fennel are delicious even lukewarm.
You can divide the pan into 4 portions to serve a great side dish or into 2 for a tasty and filling main course.
If used as a main course it will be enough to accompany it with croutons or some good whole grain bread but be sure to count the WW points for the bread.
I look forward to your comments, see you soon.
Enjoy your meal!
by Giovanna Buono
Notes
Added on November 26, 2014:
A reader of mine, Angelica Landi, wrote me a wonderful message on Facebook, almost a poem, very funny! I am pleased to add it here as a memory. Thank you Angelica!
“Once upon a time there were two sad fennel bulbs in the fridge.
They were eaten either julienne, with a spoonful of oil, a pinch of salt and one of pepper… or they were boiled… and then they took on that typical “hospital” look, which I tried to soften with a little vinegar, some oregano… never mind… they were not much loved in the family. You can say “they are rich in fiber… they’re good for you”… someone would run away and someone would grumble.
Then one day I discovered Giovanna Buono’s gratinated fennel… maybe it wasn’t even her idea, I don’t remember… anyway since then fennel is almost always bought, if they are in the fridge they are a guarantee of a tasty, light and quick side dish.
Blanched for 5 minutes, put in the small oven just to brown them, just a spoonful of mixed grated cheese with breadcrumbs et voilà!… Well, what can I say… don’t your ears buzz very often?!? 
“
Added on January 27, 2015:
A reader of mine also prepared them in the Versilia oven. She cooked them for 40 minutes on a medium burner at the lowest flame. Here they are:
