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Second Course: Fennel, Gratinated

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Second Course: Fennel, Gratinated

The perfect second course: fennel, gratinated recipe with a picture and simple step-by-step instructions.

  • 1 Fennel bulb
  • 150 g Blood sausage
  • 1 Tomato
  • 2 Garlic cloves
  • 25 g Emmental
  • Olive oil
  • Thyme
  • Salt
  • Black pepper from the mill
  1. Divide the fennel bulb into the individual layers.
  2. Brush a baking dish with olive oil and place the fennel in it.
  3. Sprinkle the sliced ​​garlic on the fennel.
  4. Cut the black pudding into slices and top the fennel with it.
  5. Cut the tomato into slices and place on the black pudding. Salt and pepper the tomatoes and drizzle with olive oil. Grate cheese over it.
  6. Preheat the oven to 200 ° C and bake the fennel on the middle rack for approx. 20-25 minutes. Fresh baguette or ciabatta goes well with it.
Dinner
European
second course: fennel, gratinated

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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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