Summary

Ingredients

• 2 large fennels, or 4 small ones
• 4 tablespoons extra virgin olive oil, cold-pressed
• 4 tablespoon breadcrumbs
• 4 tablespoon parmesan, grated
• 1 pinch (s) nutmeg
• salt
• pepper

Also: (optional)

• 0.5 ½ bunch parsley, cut into small pieces
• some capers
• 1 clove garlic

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Instructions

1. Pre heat the oven to 180 degrees celcius.
2. Halve the fennel bulbs and cut out the stalk. Then cut the tuber halves into 1 cm thick slices. Cook in salted water for about 10 minutes.
3. In the meantime, oil a baking dish with 2 tablespoons of olive oil. Strain the fennel and arrange it in the baking dish so that it overlaps. Put 4 tablespoons of breadcrumbs, 4 tablespoons of parmesan, 1 pinch of nutmeg, salt and pepper in a bowl and mix well. Spread evenly over the fennel and drizzle 2 tablespoons of olive oil over it. Bake in the oven at 180 degrees for about 20 minutes until the surface is browned.
4. Variations:
5. Mix in with the breadcrumbs: 1/2 bunch of parsley cut into small pieces, some capers soaked for a short time, 1 finely chopped clove of garlic.