Perfect as a light lunch or as a side dish, this fennel au gratin will surprise you with the tasty hint of the Pecorino and the turmeric’s slighlty bitter aftertaste.
Serves: 2 | Preparation time: 5 mins | Cooking time: 20- 25 mins
- Pecorino cheese, grated: 60 g
- Turmeric powder: 1 tbsp
- Fennels, medium-sized: 2
- Extra Virgin Olive Oil (EVOO): to taste
- Salt and pepper: to taste
Pre-heat the oven at 180° C.
In a bowl mix grated Pecorino cheese with turmeric powder and some freshly ground black pepper. Set it aside.
Cut fennels by cutting off the green stems, the leaves and the hard bottom, then chop the rest into slices about 0.5 cm.
In plenty of boiling water, blanch fennel slices for about 5 minutes, drain and dry it, transfer it on a plate.
Take a large and deep baking dish, place fennel slices on the oiled bottom in an even layer. Sprinkle the Pecorino and turmeric mixture, drizzle with EVOO on top.
Take a large and deep baking dish and lay the fennel slices on the bottom in an even layer. Sprinkle the Pecorino and turmeric mixture on top of the fennel and drizzle some olive oil on top.
Tip: since Pecorino is particularly intense in taste, mind about adding salt, just add a little bit.
Proceed by creating layers of fennel slices and covering them with the grated Pecorino.
Bake at 180° C for about 15 minutes in fan oven.