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Vegetarian fennel and tomato casserole

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Ingredients for 2 servings:

  • 1 m.-large fennel bulb(s)
  • 3 tomatoes
  • 1 ball of mozzarella
  • 3 spring onions
  • dill
  • oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simply

Chop the fennel, season with salt and pepper, and braise in a pan with oil. Place the braised fennel in a suitable casserole dish and sprinkle with finely chopped dill, if desired. Halve the tomatoes, slice them, season with salt and pepper, and arrange several layers on top of the fennel. Sprinkle everything with the finely chopped spring onions and then with the finely chopped mozzarella. Braise in the oven at 180°C (top/bottom heat) for about 30 minutes. If the mozzarella starts to get too brown, cover the dish with aluminum foil. Finally, drizzle everything with good olive oil in the dish. We serve it with baguette.

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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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