Summary

Ingredients

• 1 kg fennel, fresher
• 2 sprigs thyme
• 1 sprig rosemary
• 1 bay leaf
• 125 ml white wine, drier
• Salt and pepper, freshly ground
• 300 g tomato (s)
• 40 g shallot (s)
• 2 cloves garlic)
• 2 tablespoon olive oil
• 30 g butter for the mold
• 80 g olives, pitted black
• 40 g breadcrumbs
• 60 g cheese (old pecorino or parmiiano), rated
• 2 tablespoon fennel, chopped greens

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Instructions

1. Wash the fennel bulbs, pat dry with kitchen paper, cut off the roots and the green stems.
2. Quarter the tubers lengthways and cook for 5 minutes in boiling salted water, drain and drain well.
3. Spread the butter on a gratin dish.
4. Place the herbs and bay leaf in the dish, spread the fennel pieces on top, sprinkle with salt and pepper and pour the white wine over them.
5. Cook at 200 ° C in a preheated oven for about 20 minutes.
6. In the meantime, briefly blanch the tomatoes, peel them, remove seeds and stalks and cut the pulp into cubes.
7. Peel the shallots and the cloves of garlic, chop the shallots, leave the garlic whole.
8. Heat the oil in a pan, sweat the shallots and the cloves of garlic in it
9. Sauté tomato cubes for 1 minute and remove from heat.
10. Spread this mixture and the olives evenly over the fennel.
11. Mix the breadcrumbs with the cheese and the fennel greens, sprinkle over the dish.
12. Bake in the oven for another 15 to 20 minutes.
13. If necessary, add a little more wine in between.