in Italy

Gratinated fennel

updated

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Ingredients for 2 servings:

  • 2 bulbs of fennel
  • 4 tbsp olive oil
  • 1 shallot(s), finely chopped
  • 1 clove(s) garlic, finely chopped
  • 1 jar white wine, dry
  • 4 beefsteak tomatoes
  • salt and pepper
  • 2 tbsp sour cream
  • 4 tbsp Parmesan, freshly grated
  • n. B. herbs

Instructions

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

Cut the fennel into small pieces and cook in salted water for 5 minutes. Gently heat 2 tablespoons of olive oil in a pan, sauté the finely chopped shallot and garlic. Deglaze with the wine. Add the peeled and seeded beefsteak tomatoes, season with pepper, and salt. Brush two small baking dishes with the remaining olive oil. Divide the fennel evenly, pour the tomato sauce over it, top each with a spoonful of sour cream, and bake in the preheated oven for 3 minutes. Then sprinkle with fresh Parmesan cheese. Bake until golden brown. Serve in the baking dishes. Season with fresh herbs to taste.

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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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