Fennel Gratin

Ingredients

• 2 bulbs fennel (about 700 g)
• Salt
• 2 Tomatoes
• 4 Tbsp breadcrumbs
• 4 tbsp freshly grated Parmesan
• black pepper (ground fresh)
• 2 tbsp butter

Instructions

1. 1.

   Clean the fennel, cut off thick green stalks. Trim a bit of green and set aside. Quarter the fennel lengthwise, remove the core, then simmer covered in boiling salted water for 5 minutes.

2. 2.

   Wash tomatoes and dice finely. Chop the fennel greens finely. Drain the cooked fennel, rinse with cold water, and let drain. Layer the fennel in a greased baking dish, spread tomatoes on top, season with salt and pepper. Mix breadcrumbs with cheese and fennel greens and sprinkle over. Cut butter into small pieces and place on top.

3. 3.

   Bake in a preheated oven at 200°C (middle rack) for about 20 minutes until golden brown. Remove the finished fennel gratin and serve.