Finocchio | Fennel Parmigiana Recipe
Makes enough for: 2 people
Ingredients
- 15 mls olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 500 g tomatoes, roughly chopped
- 1.25 mls 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
Method
- Heat the olive oil in a large frying pan
- Sauté the onions and garlic until soft
- Add the tomatoes, fructose, 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