"Finocchio Parmigiana"
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Finocchio | Fennel Parmigiana Recipe

Ingredients

  • 15 mls olive oil
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 500 g tomatoes roughly chopped
  • 1.25 mls sugar - I used fructose
  • 15 mls red wine vinegar
  • 125 mls vegetable stock
  • Salt and freshly ground black pepper to season
  • 30 mls chopped fennel fronds
  • 5 g butter
  • 1 large fennel bulb sliced
  • 15 mls white wine
  • Parmesan cheese for grating

Instructions

  • Heat the olive oil in a large frying pan
  • Sauté the onions and garlic until soft
  • Add the tomatoes, sugar, vinegar and stock
  • Season to taste and simmer until the tomatoes are soft
  • Add the fennel fronds and cook for 5 minutes
  • Remove from the pan and set aside to cool
  • Heat the butter in the pan and add the fennel
  • Deglaze with the white wine and cook until the fennel is soft
  • Preheat the oven to 180° Celsius
  • In an ovenproof dish, layer the tomatoes and the fennel, ending with tomatoes
  • Top with grated Parmesan cheese
  • Bake for 20 minutes and serve hot