Fennel gratin (finocchi gratinati al forno)

2 fennel bulbs⁣
2 eggs for egg wash⁣
1/2 cup grated Parmigiano Reggiano cheese ⁣
1/2 cup bread crumbs (herbed or plain)⁣
1/2 cup shredded mozzarella cheese ⁣

Prep and cut the fennel: Cut off the fronds and stems of the fennel and save them for another dish; they are a great addition to stocks and broths.⁣
Cut the bulbs in quarters, then 1-2 inch pieces; discard the woody cores.⁣

Preheat oven the oven to 375°F.⁣

Boil the fennel: Boil the fennel in a medium pot of salty water for 5 minutes, or until the fennel is just about tender. Drain well and cool down.⁣

Toss each piece of fennel in egg wash and then coat with bread crumb mixture to Parmigiano Reggiano cheese.⁣

Add the fennel to the casserole in an even layer.⁣
Top with the mozzarella cheese and bake at 375°F for 20-40 minutes or until golden brown.

Let them rest for 5 minutes before serving. ⁣

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