fennel au gratin

For the Fennel:
-olive oil
-4 heads of fennel cut into thin wedges (fronds kept)
-2 garlic cloves
-1-28 oz can of diced tomatoes (partially drained)

For the topping
-3/4 cup Italian style breadcrumbs
-3 oz Parmesan cheese, grated
-handful of fennel fronds
-13 black olives, pitted

1. Preheat oven to 400 degrees.

2. Heat olive oil in a saucepan. Add fennel wedges, cover, and cook over medium heat for fifteen minutes.

2. Add the garlic to the fennel and continue cooking for another twenty minutes or until the fennel is soft (may need less time based on how thick you cut the fennel). Add partially drained tomatoes and simmer for ten more minutes.

3. Meanwhile combine breadcrumbs, Parmesan, fennel fronds and black olives in a food processor. Pulse until the topping has the desired consistency (I like mine completely crumbed).

4. Put fennel into a shallow gratin dish or baking pan. Top with crumbs. Drizzle more olive oil over the top and bake for twenty minutes.
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