TABELIA

AUTHENTIC RECIPE

Finocchi GratinatiFennel Gratin

Fennel Gratin
Difficulty★★☆☆☆ Prep15 min Cook35 min servings4

A northern Italian gratin of fennel baked with cream and Parmigiano. Its anise aroma resonates with the richness of cream, bringing abundance to the winter table.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

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Ingredients (4 servings)

  • Fennel bulbs3
  • Heavy cream150 ml
  • Butter20 g
  • Parmigiano Reggiano50 g
  • Breadcrumbs3 tbsp
  • Salt and nutmeg1 pinch

Method

Preparation

1

Cut the fennel into wedges

  • 1 Remove the tough outer layers of the fennel, reserving a few fronds for garnish.
  • 2 Cut each bulb lengthways into 6–8 wedges.

Parboiling

2

Parboil the fennel

  • 1 Boil the fennel in salted water for 6–8 minutes.
  • 2 Drain in a colander when tender enough for a skewer to slide in easily.

Assembly

3

Arrange with cream

  • 1 Preheat the oven to 200°C.
  • 2 Butter a gratin dish and arrange the fennel inside.
  • 3 Pour cream over everything and sprinkle with a little salt and nutmeg.

Baking

4

Top with cheese and bake

  • 1 Grate Parmigiano over the top, scatter with breadcrumbs and dot with the remaining butter cut into small pieces.
  • 2 Bake at 200°C for 20–25 minutes.

Ready when

It is ready when the surface is golden.

A view of Bologna, Emilia-Romagna
Bologna, Emilia-RomagnaA view of Italy Photo: Zairon · CC BY-SA 4.0 (resized; display cropped)

About this dish

Fennel is widely used on Italy’s winter tables. Raw in salads or pinzimonio, or cooked as a tender side dish, it has long been eaten in many forms during its season.

Finocchi gratinati is a warm contorno pairing fennel with dairy in a northern Italian fashion. Regional variations include richer versions around Milan and lighter preparations with white wine in Veneto.

Served beside meat or roasts, it is also satisfying as a vegetable dish on its own. This northern Italian side brings fennel’s aroma gently to the winter table.

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