in Eastern Europe

Serbian fennel casserole

updated

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Ingredients for 4 servings:

  • 2 bulbs of fennel, large
  • 400 g minced meat, mixed, veal and pork
  • 3 shallots, chopped
  • 3 tbsp tomato paste
  • 2 tbsp olive oil
  • 120 g Gruyère, grated
  • n. B. Salt
  • n. B. Pepper, black

Instructions

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

Moussaka with fennel

Clean the fennel bulbs and dice them. Blanch them in boiling water for 5 minutes. Drain and squeeze the water thoroughly to ensure they are as dry as possible. Preheat the oven to 200 degrees Celsius. Brown the minced meat in olive oil. Add the shallots. Stir to brown, then stir in the tomato paste with a little water. Season with salt and pepper. Make sure the mixture is not too wet. Simmer for 5 minutes. Oil a baking dish. Alternate the minced meat and fennel. Sprinkle with cheese and bake in the oven for 15 minutes, until the cheese is melted and browned. Serve with salad.

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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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