Baked Fennel With Mozzarella and Tomato Sauce
A baked fennel casserole with mozzarella and tomato sauce so easy to make, yet so delicious!
medium fennel bulbs, stalks removed.
(about 400-500 gr)
fresh Mozzarella cheese
(cut into small cubes)
tomato sauce, unseasoned
(about 7 oz/ 200 gr)
extra virgin olive oil
salt and pepper
In a saucepan, over medium heat, sauté the garlic with extra virgin olive oil for half a minute to release its aroma. Add the tomato sauce and season with salt and pepper.
Simmer over low heat for about 10 minutes taking. Adjust with salt and pepper then discard the garlic and set aside.
Cut the stalks and fronds off the fennel then cut the bulbs into think slices. Discard carefully the core.
Cook fennel for about 2-3 minutes in salted boiling water (or you can also steam it).
Place fennel onto a bowl and add the tomate sauce. Coat evenly.
Grease a small casserole or gratin pan with a bit of extra virgin olive oil and place half of the fennel mixture.
Add ⅓ of the mozzarella cheese and then add a layer with the remaining fennel.
Top with the remaining mozzarella, add the Parmigiano cheese and finish with spring onions.
Cover the dish with foil and bake at 375°F (190°C) for 10 minutes. Remove the foil and continue baking from another 10 to 15 minutes or until cheese starts to brown.
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