Italian Fennel

Italian fennel © kvalifood.com

Italian fennel is fennel quarters braised with tomatoes, onion, and garlic, then gratinéed with Parmesan and breadcrumbs in the oven. It works as a side dish for meat and fish, but can also be served as a starter or a light lunch dish.

Ingredients

Serves 4

  • 3-4 medium fennel bulbs
  • 1 onion, sliced
  • 1-2 garlic cloves, finely chopped
  • 1 tbsp oil
  • 500 g peeled tomatoes (fresh or canned)
  • salt and freshly ground pepper

Gratin topping

  • 3 tbsp breadcrumbs
  • 3 tbsp Parmesan, grated
  • zest of ½ lemon
  • 1 garlic clove, crushed

Instructions

Sauté fennel and onion

Trim the fennel bulbs and cut them into quarters. Heat the oil in a heavy-bottomed pan and sauté the onion slices until soft. Add the fennel quarters and sauté until lightly golden.

Braise with tomatoes

Add the garlic, tomatoes cut into quarters, salt, and pepper. Simmer over low heat with a lid on for 10–15 minutes.

Gratin

Turn on the grill or set the oven to its highest heat. Transfer the dish to a greased ovenproof dish. Mix the breadcrumbs, grated Parmesan, lemon zest, and crushed garlic. Sprinkle the mixture over the top. Grill until the surface is golden, about 3–5 minutes.

Serving

Serve as a side dish with roast lamb, chicken, fried fish, or meatballs. Can also be served as a starter.

Notes

  • The Parmesan-breadcrumb mixture with lemon zest creates a crispy, aromatic surface that contrasts with the soft fennel.
  • Keep a close eye during grilling — breadcrumbs burn quickly.
  • The dish can be prepared all the way up to the gratin step and kept in the fridge.
  • Fresh tomatoes in season give the best result, but canned tomatoes work well year-round.