Ingredients
| Ingredient | Quantity |
|---|---|
| Fennel (fresh) | 5 kg |
| Gluten-free breadcrumbs | 30 g |
| Taggiasca olives | 30 g |
| Orange peel (zest) | 1 |
| Chervil | 1 tsp |
| Oregano | to taste |
| Parsley | to taste |
| Rosemary | to taste |
| Thyme | to taste |
| Water | 40 g |
| Extra virgin olive oil | 30 g |
| Fine salt | to taste |
Instructions
To make the delicious Pan-Fried Gratinated Fennel, begin by preparing your fennel. Start by washing and cleaning the fennel bulbs. Trim off the base and the top, then peel away the outer layer. Once cleaned, cut the fennels in half and slice them thinly. Season with a pinch of salt and mix well to infuse the flavors.
Next, move to the cooking process. Heat the remaining olive oil in a large skillet over medium-high heat. Add the fennel slices to the pan and sauté for about 5 minutes, allowing them to soften and start caramelizing. While cooking, add the grated orange peel, which will give the fennel a delightful citrusy aroma. Lower the heat, cover the pan, and let the fennel cook for an additional 10 minutes, allowing the flavors to meld together.
Once the fennel has softened, stir in the Taggiasca olives. Increase the heat slightly and continue stirring for about a minute, ensuring the fennel cooks evenly and the breadcrumb topping begins to brown.
The fennel should now be golden and aromatic, ready to serve. Garnish with fresh herbs like parsley, rosemary, and thyme, adjusting the seasoning to taste. Your Pan-Fried Gratinated Fennel is ready to be enjoyed as a flavorful side dish, perfect for complementing a variety of main courses.
