Finocchi Gratinati al Forno
Sweet aniseed fennel bulbs quartered, gently blanched, and baked under a golden crust of butter, grated Parmigiano Reggiano, and crispy breadcrumbs until tender and caramelised.
Ingredients
- • 3 large fresh fennel bulbs, fronds reserved for garnish
- • 40g unsalted butter, cubed
- • 50g Parmigiano Reggiano DOP, freshly grated
- • 30g panko or coarse homemade breadcrumbs
- • 2 tbsp extra virgin olive oil
- • Sea salt, black pepper, and pinch of nutmeg
Preparation Steps
Trim the tops and bases of the fennel bulbs, reserving green feathery fronds. Cut bulbs lengthwise into 1cm thick slices. Parboil in boiling salted water for 6-8 minutes until slightly softened, then drain well.
Preheat oven to 190°C. Grease a baking dish with olive oil. Arrange the fennel wedges slightly overlapping in the dish. Season with salt, pepper, and a pinch of nutmeg.
Scatter the breadcrumbs and grated Parmigiano Reggiano evenly over the fennel. Dot with small cubes of butter and drizzle with a little olive oil.
Bake for 22-25 minutes until the fennel is tender to the tip of a knife and the top is deeply golden and bubbly. Garnish with chopped fennel fronds.