Summary

Ingredients

• 500 g fennel
• 0.5 teaspoon ½ thyme, dried
• 0.5 teaspoon ½ rosemary, fresh, chopped
• 1 teaspoon, leveled herbal salt
• 0.5 teaspoon ½ pepper, freshly ground
• 1 bay leaf
• 125 ml white wine or broth, use the fennel cooking water
• 300 g tomato (s)
• 1 clove garlic
• 1 medium onion (s)
• 2 tablespoon olive oil
• 15 olives, black
• 50 g cheese (peccorino), or parmesan
• Butter, for the mold

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Instructions

1. Wash the fennel, cut off the stems and the greens, then quarter them lengthways and cook in salted boiling water for 5 minutes.
2. Butter a gratin dish, add the thyme, rosemary and the bay leaf. For the broth, collect 125 ml of the cooking water, drain the rest and place the fennel pieces in the pan. Sprinkle the fennel with herb salt and pepper and pour the broth / white wine over it. Cook in the oven at 175 ° C for approx. 15 minutes.
3. In the meantime, peel the tomatoes as desired and chop them into small pieces. Peel and chop the onion and the clove of garlic. Heat the olive oil in a pan, fry the garlic and onion. Then add the tomato cubes and steam for 3-4 minutes. Chop the olives.
4. Now pour the tomato mixture and the olive pieces over the fennel and sprinkle everything with the grated cheese. Bake in the oven for another 15 minutes.