Fennel and potato bake

Fennel and potato bake

Finocchio e patate al forno

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

Fennel is one of my favourite vegetables and makes a wonderful digestive to finish a meal. The freshness of the fennel and the creaminess of the potatoes in this side dish make a delicious combination to serve with meat or fish.

Ingredients

Quantity Ingredient
60ml olive oil
6 rosemary sprigs
4 large all-purpose potatoes, peeled
4 large bulbs fennel, sliced 1 cm thick
handful pecorino, grated
50g dry breadcrumbs
handful fennel fronds

Method

  1. Preheat the oven to 180°C.
  2. Drizzle 2 tablespoons of the olive oil in a roasting tin and heat it up in the oven. Once the tin is warm, add 3 of the rosemary sprigs to flavour the oil.
  3. Put the potatoes in a saucepan with cold water to cover and simmer over medium heat for 10 minutes, or until the potatoes are par-boiled. Drain the potatoes and allow to cool, then cut into 1 cm thick slices.
  4. Place the prepared fennel bulbs in a separate saucepan of water and simmer over medium heat for 5–6 minutes until tender. Drain the fennel and refresh in a bowl of cold water.
  5. Take the preheated roasting tin from the oven and layer the potatoes and fennel in alternating rows, slightly overlapping. Cover with grated pecorino and scatter over the breadcrumbs. Season generously with salt and freshly ground black pepper and scatter over the fennel fronds. Drizzle with the remaining olive oil and bake for 30 minutes, checking after 20 minutes that it is not burning.
  6. If, after baking, the crust is still not golden, finish it off under a hot grill for 5 minutes until golden. Serve.
Tags:
italy
italian
puglia
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