Fennel gratin

Name: Fennel gratin
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: 1000 g Fennel; 40 g Butter; 60 g Grated Parmigiano Reggiano PDO; 30 g Breadcrumbs; 6 g Fine salt; 0.5 g Ground black pepper; 2000 ml Water (for blanching)

4 servings · Prep 15 min · Cooking 35 min · Easy

A delicate side dish of blanched fennel baked with a Parmesan crust.

Ingredients

Fennel1000 g
Butter40 g
Grated Parmigiano Reggiano PDO60 g
Breadcrumbs30 g
Fine salt6 g
Ground black pepper0.5 g
Water (for blanching)2000 ml

Allergens

Gluten, Milk
May contain traces of: Sesame, Soy.

Method

Preheat the oven to 200 °C.
Remove the tougher outer layers of the fennel and the base of the core.
Cut the fennel into wedges about 1.5 cm thick, leaving a bit of the core to keep them together.
Bring the water to a boil with 4 g of salt.
Blanch the fennel for 6-7 minutes, then drain thoroughly.
Grease a baking dish with 10 g of butter.
Arrange the wedges slightly overlapping and season with salt and pepper.
Sprinkle with the mixed Parmigiano and breadcrumbs.
Dot the remaining butter over the surface in small knobs.
Gratinate in the oven for 20-25 minutes, until a golden crust forms.

Nutrition facts (estimate)

	Per serving (227 g)	Per 100 g
Energy	987 kJ / 236 kcal	435 kJ / 104 kcal
Protein	8.9 g	3.9 g
Carbohydrates	16 g	7.0 g
of which sugars	10 g	4.4 g
Fat	13 g	5.8 g
of which saturates	8.1 g	3.6 g
Fibre	8.1 g	3.6 g
Salt	1.8 g	0.8 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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