Gratinated Fennel with Almonds
- Vegetarian
- Energy Kcal 228
- Carbohydrates g 12.6
- of which sugars g 3.2
- Protein g 12.7
- Fats g 14.2
- of which saturated fat g 5.17
- Fiber g 5.7
- Cholesterol mg 34
- Sodium mg 948
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Gratinated fennel is a real star in Southern Italian kitchens, and honestly, it's pretty easy to see why. It is not just any fennel dish, you know? What makes it pop is how the tender fennel slices are baked until they keep their natural crunch. Then comes a layer of boldly flavored provola cheese and golden breadcrumbs. Seriously good. Folks in Campania and Sicily—who are really into their fennel—have been putting their own spins on fennel gratin for ages. Especially when fennel is in season and, honestly, it shows up everywhere. The secret weapon here? Cubes of provola that melt into the coating, giving every bite a gooey texture that’s way, way different from the usual fennel casserole. And you get that crispy top thanks to a solid layer of breadcrumbs and chopped almonds. Super satisfying.
If you're looking to shake up your side dishes, baked fennel with almonds is the kind of thing that gets everyone digging in for seconds. Pretty much. People love how this classic fennel side dish can pair with almost anything—from roast meats to a simple weeknight pasta. The combo of moist baked fennel, melted cheese, and crunchy almonds is just hard to resist—plus, it smells amazing coming out of the oven.
In Southern Italy, you'll find home cooks swapping in different cheeses or maybe even adding extra herbs. But, honestly, provola is the real deal if you want that taste. It’s the sort of fennel gratin you can throw together fast but still feels kinda special. And especially when you cut through that golden, almond-crusted top. And the aroma? Absolutely delightful.
For anyone who wants an easy roasted fennel recipe that’s both tangy and rich, this cheesy fennel bake nails it every time. Grab some fresh fennel and a chunk of provola, and you’ll have a golden, crowd-pleasing dish straight from Southern Italy's heart. And perfect for family gatherings or a quiet night in. It's a dish that brings those comforting flavors of Italy right to your table. And you know what? You really, really can't go wrong.
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- INGREDIENTS
- Fennel 2.2 lbs (1 kg)
- Provola cheese 5.3 oz (150 g)
- Breadcrumbs ½ cup (50 g)
- Almond slices 0.1 cup (20 g)
- Parsley to taste
- Rosemary to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Gratinated Fennel with Almonds
To prepare the gratinated fennel with almonds, first clean the fennel: remove the base and tops 1, then remove the tougher outer leaves; cut them into wedges 2 and wash under running water. Dice the provolone cheese 3,
then chop both the parsley and the rosemary 4. In a bowl, add the breadcrumbs, salt, and pepper, then add the chopped herbs 5, the almond flakes 6
and the cheese cubes 7. Mix well to combine the breading 8. Place the fennel in a rectangular baking dish approximately 10x6 inches, drizzle with a little oil 9
and cover with the breading 10. Add another drizzle of oil 11 and bake in a preheated static oven at 320°F for about 20 minutes. When the surface is nicely golden, you can remove your gratinated fennel with almonds and serve them 12!