Fennel and Tomato Gratin with Olives and Orange Zest
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Fennel bulb
- 3 garlic cloves
- 50 grams breadcrumbs
- 1 tsp fennel seeds
- 1 Tbsp Tomato paste
- 250 grams whole peeled Tomatoes
- 1 tsp thyme (chopped)
- 1 tsp oregano (chopped)
- Juice and zest of half Organic orange
- 3 Tbsps olive oil
- 50 grams green Olives (chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Blanch fennel in salted boiling water for about 2 minutes. Pat dry, remove hard end of stem, then slice into wedges and layer in a casserole dish.
2.
Peel garlic and finely chop. In 1 tablespoon oil, sauté with herbs. Briefly add tomato paste, then tomatoes, orange juice and olive. Simmer about 10 minutes, then season with lemon juice, salt and pepper. Pour over fennel and bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes.
3.
Meanwhile, saute breadcrumbs in remaining olive oil until golden brown. Sprinkle over fennel and serve garnished with zest.
