20 February 2013

Finocchi Gratinati (Fennel Gratin)


Fennel is one of the vegetables that I love using in cooking because it can be enjoyed in practically any kind of dish, whether it's raw or cooked.  Using it in salads is foremost on our table.  The flavor is so mild and refreshing and it complements any other ingredient I mix it with.    I just have a bad habit of munching on them while slicing that I need an extra bulb to make up for the lacking amount that I consumed.


The first finocchi gratinati (fennel gratin) that I tried of this kind was cooked by my mother-in-law.  Mixed only with breadcrumbs and a lot of Parmigiano Reggiano made the fennel so tasty and light.  Most gratin dishes usually have cream or milk in it but I prefer the simplicity of this dish.  It doesn't clash with the food but instead complements the main dish it is accompanied with.


Please note that Parmigiano Reggiano is the only parmesan cheese.  It is classified by the European Union as Protected Designation of Origin.  It means that it is only produced in one area of Italy which is mainly Emilia-Romagna, nowhere else.  Under Italian law, only cheese produced from this area can use the name Parmigiano Reggiano.  If you click on the link to go to their official site, you will see the seal of Parmigiano Reggiano so you would know you are buying the real one.  

I am telling you this because I once bought a chunk of parmesan in a gourmet shop in another country.  The color of the cheese did not convince me that it was the real thing and when I tasted it, it was completely another kind of cheese.  It was properly labeled parmesan but it was not produced in Italy. 

The closest replacement you can use is Grana Padano, another kind of cheese produced in Italy.

Enjoy this quick and easy side dish.  Hold out on the cream and enjoy the simple flavors of the ingredients. 

Enjoy the rest of your week!


PRINT RECIPE

Finocchi Gratinati (Fennel Gratin)

Ingredients:
Serves 4
  • 3 fennel bulbs, chopped coarsely
  • 1/2 cup grated parmigiano reggiano
  • 3 tablespoons breadcrumbs
  • salt & pepper
  • extra virgin olive oil

  1. Combine all ingredients except extra virgin olive oil in a baking dish making sure that the fennel are coated well. 
  2. Drizzle with a good amount of extra virgin olive oil, making sure that the fennel is coated well with oil.
  3. Bake at a pre-heated oven of 180 degrees Celsius for 30 minutes or until cooked through and the color starts to brown. 



8 comments:

  1. Beautiful as usual my dear~ An oh so practical and easy. I love fennel~ By the time you view this, it will be the morning. Buon giorno!
    Barbara
    Sunday at the Giacomettis

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    1. Thanks for dropping by Barbara and I'm glad you like it!

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  2. I love fennel, but I hardly ever use it as the star ingredient---this is great!

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  3. I love gratin dishes! With parmigiano and bread crumbs, this is sucre to be good!

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    1. It's really delicious Laura! Love this side dish so much!

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  4. I am new to fennel, as in I've only developed an appreciation for it in the last year or so. I've been really enjoying it roasted but now you've got me excited about using it in other preparations. Will be borrowing this recipe--looks so good!

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    1. You won't be disappointed Jean. I loved it the first time I tried it.

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