Fennel gratinated

Ingredients for 4 servings:

• 2 large fennel, or 4 small
• 4 tbsp extra virgin olive oil, cold squeezed
• 4 tbsp breadcrumbs
• 4 tbsp Parmesan, grated
• 1 pinch of nutmeg
• n. B. Salt
• n. B. Pfeffer
• ½ bunch parsley, finely chopped
• some capers
• 1 garlic clove(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Finocchi gratinati

Preheat oven to 180 degrees Celsius. Halve the fennel bulbs and remove the stalks. Then cut the bulb halves into 1 cm thick slices. Boil in salted water for about 10 minutes. Meanwhile, oil a baking dish with 2 tablespoons of olive oil. Drain the fennel and arrange them overlapping in the baking dish. In a bowl, add 4 tablespoons of breadcrumbs, 4 tablespoons of Parmesan cheese, a pinch of nutmeg, salt, and pepper, and mix well. Spread evenly over the fennel and drizzle with 2 tablespoons of olive oil. Bake in the oven at 180 degrees Celsius for about 20 minutes, until the surface is browned. Variations: Mix the following into the breadcrumbs: 1/2 bunch of finely chopped parsley, a few briefly soaked capers, and 1 finely chopped garlic clove.