in Austria

Baked fennel on a bed of tomatoes

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Ingredients for 2 servings:

  • 2 bulbs of fennel
  • 1 jar tomatoes, peeled
  • 25 g Parmesan, freshly grated
  • 20 g breadcrumbs
  • 2 tbsp olive oil
  • 2 tbsp parsley, chopped
  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 lemon(s)
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 200°C. Halve the fennel lengthwise and set the greens aside. Blanch in salted water with lemon slices for about 10 minutes. Drain well. Finely chop the onion, garlic, and fennel greens. Mix well with the parsley, Parmesan cheese, breadcrumbs, and olive oil. Season with salt and pepper. Place the tomatoes in an ovenproof dish and roughly mash with a fork. Place the fennel cut-side down on top of the tomatoes and spread with the herb and cheese paste. Bake in the oven for 25-30 minutes, until a crispy crust has formed.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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