Sicilian style fennel au gratin

Name: Sicilian style fennel au gratin
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 small onion (about 40 g); 1 small clove of garlic; 1 (approx. 200 g) small fennel bulb; 2 (approx. 150 g) Tomatoes; 2 stem(s) Parsley; 2 stem(s) Basil; 20 g Parmesan cheese; 1 tsp (5 g) Olive oil; 100 ml Vegetable broth (instant); 4 black olives, without stone; baking paper; 7-10 Tbsp Garlic cloves

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 small onion (about 40 g)
1 small clove of garlic
1 (approx. 200 g) small fennel bulb
2 (approx. 150 g) Tomatoes
2 stem(s) Parsley
2 stem(s) Basil
20 g Parmesan cheese
1 tsp (5 g) Olive oil
100 ml Vegetable broth (instant)
4 black olives, without stone
baking paper
7-10 Tbsp Garlic cloves

Directions

1
Peel onion and garlic. Chop the onion finely. Chop garlic finely. Clean, wash and slice the fennel lengthwise. Wash, clean and slice the tomatoes.
2
Wash the herbs and leaves, except for a few basil leaves for garnishing, pluck from the stalks and chop. Grate parmesan. Heat oil in a pan. Sauté onion and garlic until translucent. Add fennel and fry for 1-2 minutes. Add vegetable stock and simmer for 8-10 minutes. In the meantime cut olives into rings. Remove the fennel from the pan. Lay the fennel, tomato slices and olives alternately on a baking tray lined with baking paper. Sprinkle with herbs and parmesan and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.
3
Add vegetable stock and simmer for 8-10 minutes. In the meantime cut olives into rings. Remove the fennel from the pan. Lay the fennel, tomato slices and olives alternately on a baking tray lined with baking paper. Sprinkle with herbs and parmesan and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Garnish with basil. Serve garnished with whole garlic cloves if desired