Finocchi Gratinati

Fennel Gratin

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

For salad lovers, raw fennel drizzled with olive oil and a squeeze of lemon juice is ideal. Cooking fennel subdues the anise taste but brings up a different kind of sweetness. Donatella Pavoncello, in her book Dal 1880 ad oggi: la cucina ebraica della mia famiglia, boils fennel and then fries it in olive oil. It can also be baked simply or, if you like some crunch as I do, you can add a topping of bread crumbs, garlic, and parsley. For a dairy meal, mix grated Parmes