Preparation Time:
10
minutes
Cooking time:
60
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
4
This recipe has been visited
2473
times
A good meat free main course, with a salad, but I have also used it served with fish.
Posted by:
Jo
on
09 June 2008
Cooking Steps:
Heat oven to 200C or equivalent.
Trim the fennel (keeping the fronds if there are any, really annoyingly most are trimmed off beforehand these days) and cut into thin wedges.
Heat 2 tbsps of the oil in a suitable sized saucepan, add the fennel, cover and stew over a lot heat for 15 minutes.
Add the garlic and continue to cook for 10-20 minutes until the fennel is soft (depending on how thick the fennel is).
Add the tomatoes and simmer, uncovered, for 10 minutes until the fennel is coated in a thick tomato sauce. Season to taste
Tip everything into a shallow gratin dish.
While the fennel is cooking, tip all the topping ingredients bar the olives a food processor and blitz to crumbs.
Add the olives and pulse until chopped, but not blended.
Scatter the crumbs generously oven the fennel, drizzle with the rest of the oil and bake for 20 minutes until golden.