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Fennel parmigiana
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Total Time:
1 hour 50 minutes
1 hour 50 minutes
Ingredients:
- 4 bulbs of fennel
- 2 lemons
- olive oil
- 4 cloves of garlic
- ½ a bunch of fresh thyme
- 1 large onion
- 4 quality anchovy fillets
- 4 teaspoons dried rosemary
- 2 x 400 g tins of plum tomatoes
- 100 g Lincolnshire Poacher or sharp Cheddar cheese
- 2 handfuls of fresh breadcrumbs
- red Leicester cheese for grating
Instructions:
- Preheat the oven to 170ºC/325ºF/gas 3. Finely slice the fennel and place it on 3 sheets of tin foil. Drizzle with lemon juice, season, add oil, crushed garlic, and thyme. Seal the foil to make a bag and bake for 1 hour. In a pan, sauté onion, garlic, anchovies, and rosemary until soft. Add tomatoes, simmer for 15 minutes. Layer tomato sauce, cheese, and fennel in a baking dish. Top with breadcrumbs mixed with oil, lemon zest, thyme, and red Leicester cheese. Bake at 190ºC/375ºF/gas 5 for 30 minutes until golden and bubbly.
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