Baked Fennel Gratin
4-6
EASY
PREP TIME
20 MINS
COOK TIME
20 MINS
TOTAL TIME
40 MINS
RECIPE PROVIDED BY
Zia Lucia
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INGREDIENTS
- 4 fennel bulbs
- Terre Di San Vito’s Extra virgin olive oil
- 12 anchovy fillets (optional)
- Salt and pepper to taste
- 75g grated parmesan
- 75g fine breadcrumbs
INTRODUCTION
Apulia is one of the Italian regions with the highest incidence of organic agriculture.
This week on our family farm, it is the time to harvest our Fennel (Foeniculum vulgare also Foeniculum officinale). It is a sweet aromatic herb of the Apiaceae family, which includes carrots and parsley that grows like a weed throughout the Mediterranean and flourishes on our family farm. It’s not surprising then that its bulb, seeds, pollen and fronds are key ingredients in
some of the most delicious southern European cuisine.
Its liquorice-like flavour stands out and makes it a great complement to fish and hearty meats but it can be simply sliced, sprinkled with olive oil, lemon and salt for a salad.
This can be an unctuous side dish or a starter in its own right, quick
and simple to make, it is a perfect recipe from our family archive.
METHOD
Preparing the fennel
- Trim the bases of the fennel bulbs and cut off the top stalks and fronds
- Cut the bulbs lengthways through the base in thick slices 0.5-1cm thick.
- Wash the fennel slices.
- Heat a tablespoon of Terre Di San Vito’s extra virgin olive oil in a large, heavy based frying pan over medium-high heat.
(Alternatively, the fennel can be steamed until soft) - When the oil shimmers, lay the fennel wedges in the pan. They should sizzle.
- When the slices are lightly browned on
one side, flip them over with tongs and very lightly colour the other side until they are just cooked through (but not mushy). - In a bowl mix together the Parmesan and breadcrumbs.
Baking the fennel
- Sprinkle a handful of the breadcrumb mixture over the base of your oven dish.
- Lay half the fennel slices in an ovenproof gratin dish and then season with a pinch of salt or cut the anchovies in half lengthways and distribute them over the fennel in the dish.
- Cover with the remaining fennel slices.
- Season with Terre Di San Vito’s extra virgin olive oil
- Sprinkle the remaining cheese and breadcrumb mixture over the top.
- Bake in a pre-heated oven the oven at 180 ° for about 15 minutes or until the surface is golden.
To serve
- This is an incredibly versatile dish. Serve as a side dish or as a main course.
Buon appetito!
Top tips
- Serve our Finocchi Gratinati Pugliesi with an ice-cold bottle of our fabulous Terre Di San Vito Apeneste white wine.
