Fennel Gratin With Pecorino and Lemon |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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A Bon Appetit recipe, November 2010. Recipe by Diane Morgan. Ingredients:
5 tablespoons olive oil |
1 onion, halved, cut into 1/4-inch-thick slices (12-13 ounce) |
3 large garlic cloves, minced |
5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices |
1/2 cup low-salt chicken broth |
2 tablespoons chopped fresh italian parsley |
1 tablespoon chopped fresh thyme |
1 1/2 teaspoons coarse kosher salt |
1/2 teaspoon black pepper |
3 tablespoons butter |
3/4 cup panko breadcrumbs (japanese breadcrumbs) |
1 cup pecorino romano cheese |
1 tablespoon chopped fresh italian parsley |
1 1/2 teaspoons finely grated lemon peel |
Directions:
1. Gratin: Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sauté until fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish. DO AHEAD Can be made 1 day ahead. Cool slightly; cover and chill. Let stand at room temperature 1 hour before baking.
2. Crumb topping: Melt butter in large nonstick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko. DO AHEAD Can be made 1 day ahead. Store airtight in refrigerator.
3. Preheat oven to 425°F Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.
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