Fennel with Ground Meat Filling
Fennel with Ground Meat Filling is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 fennel bulbs
- 2 Spring Onions
- 1 Garlic clove
- 150 g blue cheese
- 1 slice country bread
- 150 g raisins
- 100 ml milk
- 1 egg
- 400 g ground beef
- Salt
- Pepper
- 400 ml broth
- fat
- 1 untreated orange
- 2 Tomatoes
Instructions
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1.
Preheat the oven to 200°C. Wash the fennel, trim the greens and set aside. Cut the bulbs lengthwise in half, hollow out a bit, and finely chop. Blanch the halved bulbs in salted water for 2 minutes, then drain. Wash the spring onions, cut off the ends, and slice into thin rings. Peel and finely chop the garlic. Crumble the cheese. Dice the bread and soak it with raisins in hot milk. Mix the chopped fennel, spring onions, garlic, cheese, soaked bread and raisins, egg, and ground beef; season with salt and pepper. Fill the fennel halves with the mixture. Grease a baking dish, place the fennel halves, pour in broth, and bake for 40 minutes. Sprinkle the remaining cheese over the filling after 30 minutes.
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2.
Heat tomatoes until hot, then cool them, peel off the skin, and dice the flesh. Grate the zest from the orange and squeeze out the juice.
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3.
Place the finished bulbs on a warm plate, stir the tomatoes into the sauce, and reduce with the remaining raisins and 4 tablespoons of orange juice. Finely chop fennel greens and sprinkle over the dish with orange zest.
