 |
| This is an adapted version of the fennel, cherry tomato, and crumble gratin from Ottolenghi, The Cookbook www.amazon.com |
I am a true fennel fan and enjoy it best sliced super thin using a mandolin then adding a splash of lemon, olive oil, salt and pepper and mixed in with some fresh lettuces. When we were in Florence last fall, fennel was in abundance at the markets and is a staple in Tuscan/Mediterranean cooking. The above recipe ( I changed the topping slightly) uses fennel, cream, cherry tomatoes, thyme, garlic and a crumble topping to add crunch and incredible flavor. Find the recipe and book using the link above.
No comments:
Post a Comment