Sicilian Fennel Casserole

Ingredients

• 4 bulbs fennel
• 1 onion
• 1 Garlic clove
• 1 Carrot
• 1 tbsp Olive Oil
• 400 g diced tomatoes
• a splash dry white wine
• Salt
• a pinch sugar
• 1 lemon juice
• white pepper (ground)
• olive oil (for the dish pan)
• 250 g mozzarella
• 2 tbsp pine nuts

Instructions

1. 1.

   Wash the fennel, halve it, trim the core so the halves stay together, then cut into strips. Set aside some fennel fronds for garnish.

2. 2.

   Peel and finely dice the onion, garlic, and carrot; sauté in hot oil for about 2 minutes until translucent. Add tomatoes and wine, simmer for about 3 minutes. Remove from heat and season with salt, sugar, lemon juice, and pepper.

3. 3.

   Preheat oven to 160°C (320°F) fan or conventional. Grease a baking dish with olive oil.

4. 4.

   Layer the fennel strips in the dish like roof tiles, pour the tomato sauce over them. Drain mozzarella, slice, and arrange on top of the vegetables. Season with salt and pepper, sprinkle pine nuts, then bake for about 35 minutes.

5. 5.

   Remove from oven, garnish with fennel fronds, and serve hot.