📝 About This Recipe
Finocchi Gratinati is a quintessential Italian contorno that transforms the crisp, anise-scented fennel bulb into a tender, buttery masterpiece. By parboiling the fennel before roasting, we achieve a melt-in-your-mouth texture that contrasts beautifully with a savory crust of Parmigiano-Reggiano and golden breadcrumbs. This dish is a celebration of simple Mediterranean elegance, offering a sophisticated balance of sweetness and salt that elevates any dinner table.
🥗 Ingredients
The Vegetables
- 3 large Fennel bulbs (trimmed, fronds reserved for garnish)
- 1/2 piece Lemon (to acidulate the boiling water)
- 1 tablespoon Sea salt (for the blanching water)
The Gratin Topping
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 1/2 cup Panko or coarse breadcrumbs (for maximum crunch)
- 1 clove Garlic (finely minced)
- 2 tablespoons Fresh Flat-leaf Parsley (finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
Fats and Finishing
- 3 tablespoons Unsalted butter (cut into small cubes)
- 2 tablespoons Extra virgin olive oil (high quality)
- 2 tablespoons Heavy cream (optional, for added richness)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and lightly grease a large ceramic baking dish with a touch of olive oil.
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2
Prepare the fennel by cutting off the stalks and feathery fronds. Reserve a few fronds for garnish later. Slice off the very bottom of the root end, keeping enough intact so the wedges don't fall apart.
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3
Cut each fennel bulb vertically into 6-8 even wedges, roughly 1/2 inch thick. This ensures they cook at the same rate.
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4
Bring a large pot of water to a boil. Add a tablespoon of sea salt and a squeeze of lemon juice to prevent the fennel from discoloring.
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5
Drop the fennel wedges into the boiling water and blanch for 5-7 minutes until they are fork-tender but still hold their shape. Do not overcook them to mush.
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6
Drain the fennel thoroughly in a colander and pat them dry with a clean kitchen towel. Removing excess moisture is crucial for a crisp gratin.
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7
In a small mixing bowl, combine the breadcrumbs, grated Parmigiano-Reggiano, minced garlic, chopped parsley, and black pepper. Stir to mix well.
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8
Arrange the blanched fennel wedges in the prepared baking dish in a single, slightly overlapping layer.
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9
Drizzle the heavy cream (if using) and the extra virgin olive oil evenly over the fennel wedges.
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10
Generously sprinkle the breadcrumb and cheese mixture over the top, ensuring every piece of fennel is well-coated.
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11
Dot the surface with the small cubes of butter; this will melt into the crumbs to create a rich, golden crust.
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12
Place the dish in the center of the oven and bake for 20-25 minutes, or until the fennel is tender and the topping is deeply golden brown and bubbling.
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13
For an extra-crispy finish, turn on the broiler for the last 2 minutes of cooking, watching closely to prevent burning.
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14
Remove from the oven and let rest for 5 minutes. Garnish with the reserved fennel fronds and a final crack of black pepper before serving.
💡 Chef's Tips
Always pat the fennel dry after blanching; excess water will steam the breadcrumbs instead of letting them crisp. If you don't have Parmigiano, Pecorino Romano works beautifully for a saltier, sharper kick. Try to slice the fennel through the core so the layers stay together in neat wedges during the boiling and roasting process. For a vegan version, use nutritional yeast and a high-quality plant-based butter and oil. If the topping browns too quickly before the fennel is fully tender, tent the dish loosely with aluminum foil.
🍽️ Serving Suggestions
Pair this with a crisp, dry Italian white wine like a Vermentino or Pinot Grigio. Serve as a side dish to roasted lemon chicken or a pan-seared sea bass. It makes a wonderful addition to a vegetarian feast alongside a creamy polenta. Accompany with a simple arugula salad dressed with lemon and olive oil to cut through the richness. This dish is best served warm, but leftovers can be chopped and tossed into a pasta the next day.