Baked fennel

Ingredients for 4 servings:

• 1 lemon(s), untreated, juice and zest
• 4 bulbs of fennel, approx. 1.2kg
• 6 tbsp oil (olive oil)
• 1 onion(s)
• 3 cloves garlic
• 1 bunch parsley, flat
• 1 pack of tomatoes, flesh in pieces (=500g)
• 2 bags of mozzarella or Italian buffalo mozzarella (=250g)
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring 1 liter of salted water with the juice and zest of one lemon to a boil. Wash the fennel, trim off the root end, remove the outer skin and tough stems above the bulb, and reserve the fennel greens. Quarter the bulbs and cook in boiling salted lemon water for about 20 minutes. Drain and reserve the fennel stock. Preheat the oven to 200 degrees Celsius (gas mark 3). Grease an ovenproof dish with two tablespoons of olive oil. Dice the onions and finely chop the garlic and parsley. Sauté the onions and garlic in 4 tablespoons of oil, add the tomato pulp and parsley, braise briefly, season generously with salt and pepper, and place halfway into the baking dish. Add the fennel quarters, pour over 5 tablespoons of fennel stock and the remaining tomato sauce. Place the mozzarella slices on top of the fennel. Bake in the preheated oven for about 20 minutes. Garnish with the fennel greens.