Fennel Gratin with Pecorino and Lemon

Ingredients for Fennel Gratin with Pecorino and Lemon

• 3 tablespoons butter

• 170g panko (Japanese breadcrumbs)

• 110g Pecorino Romano cheese

• 1 tablespoon chopped fresh Italian parsley

• 1 1/2 teaspoons finely grated lemon peel

• 5 tablespoons olive oil

• 1 12- to 375g onion, halved, cut into 1/4-inch-thick slices

• 3 large garlic cloves, minced

• 5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices

• 120ml low-salt chicken broth

• 2 tablespoons chopped fresh Italian parsley

• 1 tablespoon chopped fresh thyme

• 1 1/2 teaspoons coarse kosher salt

• 1/2 teaspoons black pepper

• Ingredient Info: Panko can be found in the Asian foods section of most supermarkets.

Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sautéuntil fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish.DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Let stand at room temperature 1 hour before baking.

Melt butter in large nonstick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko. DO AHEAD: Can be made 1 day ahead. Store airtight in refrigerator.

Preheat oven to 218°C. Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.