Braised Fennel with White Wine

When used raw in salads, fennel is fresh, crunchy and similar to aniseed; when cooked it becomes much more tender and mellow. Cooking it as a gratin in the wood-fired oven gives a great result, as the vegetables are creamy and succulent, while the breadcrumb topping is golden brown and crunchy. Put this dish in the wood-fired oven to accompany a roast chicken.