Fennel with anchovy gratination is a tasty and truly appetizing side dish thanks to the addition of anchovy.
The gratinated fennel becomes soft inside and crunchy outside, without the need to boil them first, making them truly irresistible, even for those who do not particularly love this vegetable.
Everything is put in raw and baked. A simple and quick fennel side dish.
They are perfect for those who want to experiment with how to bake fennel in a different way, transforming a often underestimated vegetable into one of the best oven-gratinated side dishes.
And if you want a quicker solution, you can also prepare them as air fryer gratinated fennel, achieving an even drier and crunchier crust in just a few minutes.
In short, the oven-gratinated fennel with anchovies and olives bring taste and simplicity to the table. They pair perfectly with both meat and fish dishes. A side dish that is never missing at my house.
You might also be interested in
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Fennel with Anchovy Gratination
Oven gratinated fennel recipe
- 2 fennel
- 1/2 cup grated parmesan cheese
- 1/2 cup bread crumbs
- 1/4 cup pitted olives
- 1 1/3 tbsp extra virgin olive oil
- to taste fine salt
- 2 sprigs parsley
- 8 fillets anchovies in oil
Tools
- 1 Food Chopper
- 1 Bowl
- 1 Baking Pan
- Parchment Paper
- 1 Air Fryer
- 1 Cutting Board
- Parchment Paper
- 1 Spatula
Steps for Fennel with Anchovy Gratination
To prepare the delicious fennel with anchovy gratination, start by thoroughly washing the fennel. Remove the more damaged and hard outer leaves. Place them on a cutting board and with a knife cut them in half, then into quarters and finally into not too thin slices.
Slice the pitted black olives thinly.
In the glass of the mixer, pour the extra virgin olive oil, anchovies, and parsley. Blend finely.
In another bowl add the bread crumbs, grated parmesan cheese, olives, and the emulsified oil, anchovies, and parsley mixture.
Mix everything well with a spatula and adjust salt. Be careful not to overdo it as the anchovies are already salty.
Incorporate the fennel and mix well by breading them.
Line a baking pan with parchment paper and place the fennel.
Bake in a static oven for about 35-40 minutes at 356 degrees Fahrenheit or until golden.
Cooking of gratinated fennel in air fryer
Place them in an suitable baking pan for air fryer without overlapping them too much, and cook at 356 degrees Fahrenheit for 15-16 minutes, turning them halfway through cooking. Check in the last few minutes as cooking varies depending on the thickness of the fennel.
Serve hot and enjoy from Barbara!
Storage and Tips
The fennel with anchovy gratination can be stored at room temperature for 24 hours in an airtight container or in the fridge for two to three days.
Then reheat them for a few minutes in the oven or air fryer to restore the crunchiness.
You can freeze them, although the gratination will lose a bit of its crunchiness.
Before freezing, let the gratinated fennel cool completely.
Place them in freezer containers or suitable bags, possibly dividing into single or two-person portions, so you only thaw what you need.
When you want to use them: thaw in the refrigerator (better avoid the microwave for the initial thawing, if possible) and then reheat in the oven to regenerate the crust.
IF YOU LIKE MY RECIPE, RATE IT WITH MANY STARS
To not miss my recipes, I WAIT FOR YOU on
INSTAGRAM and on
Facebook
To stay always updated on my new recipes you have the possibility to ACTIVATE THE PUSH NOTIFICATIONS OF MY BLOG
