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| Italian Fennel and Tomato Casserole
Serves 4 1 lb/450g or 3 bulbs of fennel 2 Tbsp olive oil 1 large onion, peeled and finely chopped 3 cloves garlic, crushed one 14-oz/400g can of tomatoes Salt and freshly ground black pepper 2 oz/50g fresh brown breadcrumbs 2 oz/50g grated Cheddar [ed.--or Gruyere!] cheese Preheat the oven to 200C/400F/Gas 6. First prepare the fennel by discarding any coarse outer leaves and the root base [or save them for flavoring fish stock] and slice the bulbs very thinly. Keep some of the feathery tops for garnish. Heat the oil in a large pan and gently fry the chopped onion and garlic. Add the slices of fennel and cook these for a few more minutes, turning them over in the pan. Put the tomatoes into a small bowl and break them up slightly with a spoon. Add the tomatoes to the fennel and onion mixture and season well. Cover the pan and simmer for about 10 minutes, then transfer vegetables to a lightly greased 1.75 liter (6 American cups) ovenproof dish. Mix the cheese and breadcrumbs together and sprinkle over the top, then bake the casserole for 15 - 20 minutes until the top is nice and crisp. Serve immediately, garnished with fennel tops. Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By raincrone@j... |