Gratin Of Fennel And Tomato Recipe
Are you looking for a compelling Gratin Of Fennel And Tomato recipe? The marriage of the incredible flavors of Vegetable with other ingredients is the secret to this Gratin Of Fennel And Tomato recipe. This Gratin Of Fennel And Tomato makes a compelling Side Dish for most party meals. Please try this recipe and leave a comment for me here or on Twitter.
Ingredients
3/4 cup dried bread crumbs
5 tablespoons olive oil
3 cloves garlic, minced
1 large yellow onion (about 12 ounces), halved, and cut into 1/4-inch slices
6 fennel bulbs, trimmed of stalks, halved, cored, and cut into 1/4 inch slices
1 can (28 ounces) diced tomatoes, drained
1 teaspoon salt
Freshly ground pepper
3/4 cup (3 ounces) grated Parmesan cheese, preferably Parmigiano-Reggiano
Minced zest of 1 lemon
Directions
In an 8-inch skillet over medium-high heat, toast the bread crumbs, stirring constantly, until golden brown, about 2 minutes.
Set aside to cool.
In a 12-inch saute pan, heat the oil over medium heat, and swirl to coat the pan.
Saute the garlic and onion until soft, but not brown, about 3 minutes.
Add the fennel and continue sauteing, stirring frequently, until the fennel has softened and is beginning to brown, about 5 minutes.
Add the tomatoes, salt, and season with pepper to taste.
Lower the heat to medium-low and cook, stirring frequently, for 5 minutes longer.
Transfer to a shallow oven-to-table casserole or gratin dish.
Preheat the oven to 425°F.
In a medium bowl, combine the bread crumbs; Parmesan, and lemon zest.
Sprinkle evenly over the fennel mixture. (The gratin can be made up to this point 6 to 8 hours ahead.
Cover, and set aside at room temperature.) Bake the gratin until heated through and the topping is crisp, about 20 minutes.
Set aside to cool.
In a 12-inch saute pan, heat the oil over medium heat, and swirl to coat the pan.
Saute the garlic and onion until soft, but not brown, about 3 minutes.
Add the fennel and continue sauteing, stirring frequently, until the fennel has softened and is beginning to brown, about 5 minutes.
Add the tomatoes, salt, and season with pepper to taste.
Lower the heat to medium-low and cook, stirring frequently, for 5 minutes longer.
Transfer to a shallow oven-to-table casserole or gratin dish.
Preheat the oven to 425°F.
In a medium bowl, combine the bread crumbs; Parmesan, and lemon zest.
Sprinkle evenly over the fennel mixture. (The gratin can be made up to this point 6 to 8 hours ahead.
Cover, and set aside at room temperature.) Bake the gratin until heated through and the topping is crisp, about 20 minutes.
