Fennel & black olive gratin
This deliciously creamy Italian gratin dish is quick to prepare and uses only 5 ingredients
Difficulty and servings
Serves 6
Preparation and cooking times
Takes 30-40 minutes
Vegetarian
- Preheat the oven to 220C/gas 7/fan 200C. Boil up a big saucepan of water.
- 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.
- 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.
- 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.
- 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.
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.
131 kcalories, protein 8g, carbohydrate 3g, fat 30 g, saturated fat 18g, fibre 2g, salt 1,2 g
Recipe from Good Food magazine, September 2002.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2088/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 3 plump bulbs of fennel
- a scrap of butter
- 70g pitted dry black olives with herbs (try Crespo's version, from supermarkets), roughly chopped
- 284ml carton double cream
- 5 heaped tbsp finely grated parmesan or pecorino romano
Buy ingredients
Search Good Food
This classic veal recipe provides the staple for a magnificent Italian Sunday lunch
4
ratings
Get the free BBC Good Food app
Difficulty and servings
Serves 6
Preparation and cooking times
Takes 30-40 minutes
Vegetarian
Ingredients
- 3 plump bulbs of fennel
- a scrap of butter
- 70g pitted dry black olives with herbs (try Crespo's version, from supermarkets), roughly chopped
- 284ml carton double cream
- 5 heaped tbsp finely grated parmesan or pecorino romano
131 kcalories, protein 8g, carbohydrate 3g, fat 30 g, saturated fat 18g, fibre 2g, salt 1,2 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
11 April 2009
astroboy commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.