Baked Fennel Gratin with Oranges and Olives…
baked fennel gratin with oranges and olives is an original, inexpensive and flavorful side dish, perfect to pair with main courses but also served like this on its own after a good first course.
These three ingredients, combined with a good extra virgin olive oil and breadcrumbs, blend perfectly and, when cooked, their contrasts in taste and texture are enhanced.
Fennel should be bought nice and fresh so that it is crisp, tasty and fragrant. I absolutely adore this versatile vegetable that can be used raw in salads or cooked, in soups, risottos or side dishes.
Ingredients:
- 3 bulbs of fennel
- 1 orange
- 50g (1/3 cup) Taggiasca olives (or other small, flavorful olives)
- Breadcrumbs, as needed
- Salt and pepper, to taste
- Extra virgin olive oil, as needed
How to make Baked Fennel Gratin with Oranges and Olives:
- Clean the fennels by removing the tough outer parts. Cut them into wedges and wash them. I put them ten minutes in water. Save some of the stubble for decoration.
- Transfer to a bowl. Cut an orange in half and squeeze the juice from half. Season the fennel.
- Slice the other half orange and add it to the bowl with taggiasca olives, bread crumbs, oil, salt and pepper. Stir.
- Line a baking dish with baking paper. Pour in the fennel , sprinkle with more breadcrumbs and drizzle with a little oil.
- Bake in a ventilated oven at 180°C (350°F) for half an hour. If you want, for the last 5 minutes you can turn on the grill function. Remove from the oven and let rest for 5 minutes. Decorate with a few fresh fennel fronds.
- Baked fennel, oranges and olives au gratin are ready to go on the table.
Bon Appétit!
