TABELIAAUTHENTIC RECIPE
Finocchi Gratinati al ParmigianoFennel Gratin with Parmigiano
A simple gratin without béchamel: parboiled fennel baked with Parmigiano and breadcrumbs.
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Ingredients (4 servings)
- Fennel bulbsTrim the base and cut into wedges3 bulbs
- Parmigiano ReggianoGrate60 g
- Breadcrumbs35 g
- Butter35 g
- Salt7 g
- Black peppera little
Method
Cut the fennel
- 1 Meanwhile(While preparing) start bringing a pot of water to the boil.
- 2 Preheat the oven to 200°C.
- 3 Trim the bases of 3 fennel bulbs and cut into wedges.
- 4 Grate 60 g Parmigiano.
Ready when
Proceed when the pieces are large enough to keep their layers together.
Parboil the fennel
- 1 Add 4 g salt to the boiling water.
- 2 Boil the fennel for 8–10 minutes.
- 3 Drain when a skewer enters the core and the fennel is tender but keeps its shape.
Bake
- 1 Arrange the fennel in a heatproof dish and dot with 35 g butter.
- 2 Sprinkle with Parmigiano, 35 g breadcrumbs, 3 g salt and black pepper; bake at 200°C for 18–20 minutes.
Ready when
It is ready when the surface is golden and the edges smell toasted.
About this dish
Finocchi gratinati is a fennel contorno served from late summer into autumn. It has long been enjoyed as a home-baked preparation of an intensely aromatic vegetable.
In Emilia-Romagna, Parmigiano is used in everyday vegetable dishes too. This gratin brings together the region’s rich dairy culture and the seasonality of vegetables.
It is still made as a side for meat dishes. As a light baked vegetable retaining fennel’s aroma, rather than a heavy winter gratin, it brings the changing seasons to the table.
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