Рецепт Finocchio | Fennel Parmigiana Recipe
You may be familiar with the Southern Italian dish melanzane parmigiana which uses eggplant / aubergine. I am having a love hate relationship with aubergine at present. I think it has to do with the fact that for the past 6 months or so I have been buying baby aubergines. They look very pretty but I think the skin to flesh ratio is just not right for me. I don’t like the texture of the skin unless it is in a caponata and I prefer the texture of the flesh when made into a baba ganoush. I tried making a melanzane parmigiana and after the first bite I decided I would make the dish again using fennel instead. Fennel and tomato is a match made in heaven and I loved the texture that the fennel had when cooked in this way. I know a lot of people do not like the aniseed / licorice taste of fennel but I am slightly addicted to it. My go to spice is star anise so knowing that, I should have known that I would love the fennel parmigiana. You can make this like I did in small cocottes for individual portions, or you could make a large dish to serve as a side. Either way, I am sure you will enjoy my version of this classic dish.
are you a fan of fennel?
Finocchio | Fennel Parmigiana Recipe
Ingredients:
- 15mls olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 500g tomatoes, roughly chopped
- 1.25mls sugar - I used fructose
- 15mls red wine vinegar
- 125mls vegetable stock
- salt and freshly ground black pepper to season
- 30mls chopped fennel fronds
- 5g butter
- 1 large fennel bulb, sliced
- 15mls 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, 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
2.2
http://tandysinclair.com/finocchio-fennel-parmigiana-recipe/
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About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.