Fennel gratin with Pecorino Romano
Fennel gratin with Pecorino Romano. Prepared with Pecorino Romano instead of grated Parmesan.
Active time10 min
Cooking26 min
Total36 min
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Ingredients
- 1 garlic clove
- 4 large fennel bulbs
- 200 ml full-fat pouring cream
- 50 g Pecorino Romano
- 1 pinch of ground nutmeg
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
Preparation
Preheat the oven to 200 °C. Clean the fennel bulbs, remove the tough base and cut into wedges. Cook in a saucepan of boiling water for 6 minutes, then drain thoroughly.
4 large fennel bulbs- oven
- knife
- chopping board
- saucepan
- colander
Peel and crush the garlic, then mix it into the cream. Place the fennel in a baking dish, add the nutmeg and, if desired, salt and pepper. Pour over the cream and scatter over the Pecorino Romano.
1 garlic clove200 ml full-fat pouring cream50 g Pecorino Romano1 pinch of ground nutmeg1 pinch of ground pepper — optional1 pinch of salt — optional- gratin dish
- bowl
- spoon
- garlic press
Bake for 20 minutes, until the top is golden and the fennel wedges are tender.
- oven
- baking dish
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration