Summary

Ingredients

• 2 tuber / s fennel
• 4 tablespoon oil (olive oil)
• 1 shallot (s)
• 1 clove garlic
• 1 glass white wine, dry
• 4 beefsteak tomato (s)
• salt and pepper
• 2 tablespoon sour cream
• 4 tablespoon parmesan
• Herbs

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Instructions

1. Cut the fennel into small pieces and cook in salted water for 5 minutes. Gently heat 2 tablespoons of olive oil in a pan, fry the finely chopped shallot and garlic. Deglaze with the wine. Add the peeled and pitted beefsteak tomatoes, pepper and salt. Brush 2 small casserole dishes with the rest of the olive oil, divide the fennel, pour the tomato stock on top, put a spoonful of sour cream on top and place in the preheated oven for 3 minutes. Then the fresh Parmesan cheese over it, bake until it turns brown and serve in the casserole dishes. Season with fresh herbs to taste.