This fennel gratin works as a special and easy to prepare side dish (un contorno) to accompany either meat or fish. Honestly though, it works great as main dish too. The flavour is amazing – not to mention the smell! In olden times, farmers here in the South of Italy would prepare something like this over an open fire whilst taking a break from a hard day of work. It’s another great example of how to create amazing dishes with few ingredients.
Buon appetito!
***TIPS***
1. You only need to boil the fennel for about 5 minutes! They need to still have ‘a bite’ before putting them in the oven.
2. This is the original version, but if you like you can swap the parmesan for pecorino or you could even add mozzarella, ham or whatever you like! Feel free to experiment!
3. DON’T FORGET to keep a touch of that water that you’ve boiled the fennel in. You’re going to need that before putting it in the oven!
INGREDIENTS
TWO FENNELS
OLIVE OIL
SALT
BREAD
CHILLI FLAKES
PARSLEY
PARMESAN
Music:
Imagefilm 018 by Sascha Ende
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