THE Mediterranean-style fennel au gratin they are a tasty and easy to make side dish, as well as a different way of bringing fennels to the table. If you are not fond of cooked fennel, this recipe could change your mind, because the combination of flavors and textures make them a really interesting dish. If, on the other hand, you already appreciate the classic fennel au gratin, you can't not try this variation so rich in taste and color;) I have spotted this recipe on the recipe Facebook group and I immediately tried its preparation, and now, here I am 🙂
First of all, clean the fennels by removing stiff and fibrous stems and outer leaves.
Cut them into 4 wedges, wash them well and then divide the wedges into slices.
Clean the onions and cut them into slices, then wash the tomatoes and cut them into 2 or 4 parts, depending on the size.
Arrange fennel, onions and cherry tomatoes on a baking sheet lined with parchment paper.
Also add the olives and season with oil and salt.
Sprinkle with breadcrumbs, then cook for about 25 minutes at 180 ° C in a preheated ventilated oven.
This recipe has already been read 20 times!