Name: Fennel & black olive gratin
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 3plump bulbs of fennel; a scrap of butter; 70g pitted dry black olive with herbs (try Crespo's version, from supermarkets), roughly chopped; 284ml carton double cream; 5 heaped tbsp finely grated parmesan or pecorino romano

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Fennel & black olive gratin

Fennel & black olive gratin

Ruth Watson

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Serves 6

Easy

Total time: 40 mins

Takes 30-40 minutes

A star rating of 4.5 out of 5.2 ratingsRate

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This deliciously creamy Italian gratin dish is quick to prepare and uses only 5 ingredients

Vegetarian

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Ossobuco

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Ingredients

Nutrition

Units:

MetricUS

3plump bulbs of fennel
a scrap of butter
70g pitted dry black olive

with herbs (try Crespo's version, from supermarkets), roughly chopped
284ml carton double cream
5 heaped tbsp finely grated parmesan

or pecorino romano

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Nutrition: per serving

kcal131
fat30g
saturates18g
carbs3g
sugars0g
fibre2g
protein8g
salt1.2g

low

Method

step 1

Preheat the oven to 220C/gas 7/fan 200C. Boil up a big saucepan of water.
step 2

Meanwhile trim the roots off each fennel bulb, remove the first leaf, then keep trimming off more root and removing more leaves, right down to the core. Cut off and discard (or keep for a stock) all the green stalky bits and coarse outer leaves. Slicing along the grain of the leaves, cut them into tulip-petal sized pieces.
step 3

Throw the fennel into the boiling water, cover the pan and bring back to the boil. Remove the lid and boil for 5 minutes to blanch the fennel, then drain thoroughly.
step 4

Lightly butter a large (about 25cm diameter) gratin or other ovenproof dish. Spread half the fennel over the bottom of the dish and strew evenly with half the olives. Cover with the remaining fennel and olives and season well. Pour over the cream, then sprinkle a thick layer of cheese on top.
step 5

Bake the gratin on the middle shelf of the oven for about 20 minutes or until the cream is bubbling, the top lightly gilded, and the fennel tender. Leave to cool for 5 minutes before serving.

RECIPE TIPS

GETTING AHEAD

Blanch the fennel in the boiling water up to 24 hours ahead. Keep cling-filmed and refrigerated and bring to room temperature before baking.

Recipe from Good Food magazine, September 2002

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A star rating of 4.5 out of 5.2 ratings

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