A quick and easy recipe for making good and crispy baked fennel gratin thanks to a tasty breading.
The preparation is really very simple, once you have prepared the breadcrumbs all you need to do is slice the fennels, bread them and bake them in the oven. And in a few minutes you will have fennel gratin, crispy and tasty. Without using eggs and without boiling the fennel before baking.
The secret taper of this recipe, as I said before, is the breading, where among the ingredients is cornmeal, which gives that crunchiness typical of this recipe and makes the fennel crispy and not mushy as it usually happens when fennel is baked in the oven.
Ingredients :
- 2 fennel bulbs
- 1 garlic clove
- 40g (1/2 cup) Parmesan cheese, grated
- Breadcrumbs
- A few tablespoons of cornmeal (polenta)
- Fresh parsley, chopped
- Dried oregano
- Extra virgin olive oil
- Salt and freshly ground black pepper, to taste
How to make Crispy Baked Fennel Gratin:
- mix the breadcrumbs with cornmeal, grated Parmesan cheese, salt, pepper, chopped parsley and a clove of garlic without the chopped sweetbread. Other flavorings, such as rosemary, can be added if desired.
- Cut the ends off the fennel and cut into slices that are not too thin
- Wash dab the slices, then brush them with oil on both sides
- Pass the slices through the breadcrumbs, learning them well on both sides
- Place them on a baking sheet lined with parchment paper, finishing with a handful of oregano, a drizzle of oil and a dollop of parmesan and breadcrumbs.
Bake in a preheated oven at 190 °C (375 °F) for about 20-25 min. Then turn off and serve either hot i or cold, to your liking.
Bon Appétit!
