Fennel gratin

The Italian culinary tradition is rich in delicious, fresh and delicate recipes for which the main ingredients are vegetables, thereby following the one essential rule of Mediterranean cuisine: eat plenty of fruit and vegetables to stay healthy and in shape. With today's recipe for fennel gratin we will probably spark a debate between those who like eating raw fennel and, those who prefer them cooked - two diametrically opposed views. Today we have decided to follow those who prefer the cooked version and, to make them even more delicate and succulent, we are cooking them as a gratin, thereby creating an excellent side dish. The result is a wonderful accompaniment to both meat and fish.


  • fennels 2 units
  • butter
  • salt
  • oil
  • breadcrumbs
  • parmesan
20 minutes Total time
45 minutes Active time
Serves 4 persons
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Cut the fennel into wedges, carefully keeping them attached at the base. Blanch them in salted water for 15 minutes, then drain and transfer them to an oiled baking dish. Arrange them neatly and then dot a few pieces of butter over the top, along with salt, pepper, breadcrumbs and Parmesan cheese. Bake for 30 minutes at 180 °C with the last 10 minutes under the grill.

Fennel is very healthy: it is rich in vitamins A and C, as well as in minerals such as calcium, phosphorus and, last but not least, potassium.
In the past fennel was used to conceal the unpleasant taste of a wine that had become rather vinegary: the cellarmen, in fact, offered slices of this vegetable to interfere with clients’ tasting ability!

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