1 - I Frenchified this recipe and substitute the mozzarella for Gruyère and it worked a treat! Very good. But next time I will treat the filling as I would a quiche, as in I will mostly cook it before throwing it in the oven to melt the cheese and brown the top.
4 medium fennel bulbs, about 2 1/2 pounds, topped, a few green fronds reserved
Salt and pepper
3 Tbsps extra virgin olive oil, plus more to oil the baking pan
½ tsp fennel seed, crushed or roughly powdered in a mortar or spice mill
3 garlic cloves, pressed
⅛ teaspoon red pepper flakes
½ tsp fresh rosemary, minced
½ lb fresh
2 tsps fresh rosemary leaves, whole
¼ cup coarse dry homemade bread crumbs from an Italian or French loaf
½ cup grated Parmesan (about 1 1/2 ounces)
2 Tbsps chopped parsley, or a mixture of parsley and fennel fronds
- Heat oven to 375 degrees. Remove a thin layer of the fennel bulbs’ tough exterior with a paring knife or sharp vegetable peeler. Cut the fennel crosswise into half-inch-thick slices.
- Bring a large pot of salted water to boil. Boil the fennel for about 7 minutes or until al-dente. Season with salt and pepper and set aside.
- Lightly oil an oven-proof baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing down, if necessary). A 9x9 dish seems about right.
- In a small bowl, stir together the olive oil, the fennel seed and the garlic, with a little salt, the pepper flakes and the minced rosemary.
- Drizzle 2 Tbsps of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with a layer of the cheese, then sprinkle with bread crumbs.
- Drizzle over the remaining oil mixture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.)
- Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.
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