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Italian-style fennel gratin
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Crispy bacon-topped Italian fennel gratin, a delicious side or starter straight from the oven.
Ingredients:
  • 2 fennel bulbs, fronds removed, reserved
  • 36.40 gm extra virgin olive oil, plus extra to drizzle
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 80ml (1/3 cup) white wine
  • 400g can whole peeled tomatoes
  • 10.00 gm caster sugar
  • 100g sliced pancetta, coarsely chopped
  • 105g (1 1/2 cups) fresh sourdough breadcrumbs, made from day-old bread
Instructions:
  • Cut the fennel bulbs in half lengthwise, discard the inner layers and core, and set aside the removed fennel layers for later use.
  • Bring a saucepan of water to a boil. Add the fennel bulbs and simmer for 10 minutes until they are tender but still slightly firm. Drain and cool in cold water.
  • Finely chop the reserved fennel layers. Heat oil in a pan over medium-low heat. Sauté the fennel, onion, and garlic for 10 minutes until soft. Transfer half to a bowl. Deglaze the pan with wine, simmer until reduced by half. Add tomatoes, cook for 15 minutes. Season, stir in sugar. Pour into an ovenproof dish.
  • 1. Preheat your oven to 180C (160C fan forced). 2. Cook pancetta in a frying pan over medium-low heat until crisp, about 2-3 minutes. Remove from heat. 3. Combine reserved onion mixture and breadcrumbs with the pancetta. 4. Stir in finely chopped fronds and season generously.
  • Place the fennel bulbs, cavity-side up, over the tomato sauce. Fill each cavity with the stuffing mixture and then drizzle with extra oil. Roast until the breadcrumbs turn golden, around 15 minutes.

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