Laura Mariano
Ingredients
- 4 fennel bulbs
- 12 anchovy fillets
- 300ml double cream
- 75g grated parmesan
- 75g fine breadcrumbs
Instruction
- Trim the bases of the fennel bulbs and cut off the top stalks and fronds. Cut the bulbs lengthways through the base in thick slices 0.5-1cm thick. Wash the fennel slices, then steam or boil them until just cooked through.
- Lay half the fennel slices in an ovenproof gratin dish and then season with a pinch of salt.
- Cut the anchovies in half lengthways and distribute them over the fennel in the dish, then cover with the remaining fennel slices.
- Pour the cream over the fennel and cover the dish with foil. Bake in a hot oven at 200°C/fan oven 180°C/mark 6 for 25-30 minutes, until the cream has thickened and absorbed the flavours.
- Mix together the Parmesan and breadcrumbs in a bowl.
- Remove the foil and sprinkle the gratin with the mixed cheese and breadcrumbs, then return to the oven to brown for 10 minutes.
