Tomato and fennel gratin with mozzarella
Ingredients
- Ingredients
- 4 Fennel bulb
- 200 milliliters white wine
- 4 sprigs thyme
- 1 sprig rosemary
- 4 Tomatoes
- 2 garlic cloves
- 3 Tbsps olive oil (or chili oil)
- salt
- freshly ground peppers
- 200 grams Mozzarella
- 1 tsp herbes de Provence
Preparation steps
Rinse the fennel, cut in half and cut out hard stalk, keeping the individual leaves attached. Pour the white wine in a pot with about 100 ml (approximately 1/4 cup) of water. Add the thyme and rosemary, bring to a boil and place the fennel in a steamer insert over the water. Cover and steam about 25 minutes.
Preheat the oven to 220°C (approximately 425°F).
Meanwhile, blanch the tomatoes in hot water, rinse in cold water, peel, quarter, core and dice. Peel the garlic, chop finely and mix with the tomatoes. Arrange the fennel in a baking dish and spread the tomatoes on top. Drizzle with the olive oil and season with salt and pepper. Cut the mozzarella into slices, spread over the vegetables and sprinkle with herbes de Provence. Bake in the oven until browned, about 10 minutes.