BAKED FENNEL IN TOMATO SAUCE

Baked Fennel in Tomato Sauce image

Provided by lanapolitana

Time 50m

Yield Serves 4

Number Of Ingredients 11

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1 large fennel bulb, remove stalks and greens
2-3 tablespoons extra virgin olive oil
1 small carrot, minced
1 celery stalk, minced
1 large shallot, minced
1/2 teaspoon thyme
Pinch red pepper flakes
2 cups tomato sauce
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup shredded Fontina or Gruyere cheese

Steps:

Put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 6-8 minutes or until tender. Drain well. When cool, arrange in an ovenproof baking dish.
Add the olive oil to a hot saute pan and cook on medium heat the carrot, celery, and shallot until barely golden. Add the thyme, red pepper flakes, tomato sauce, salt and pepper and cook about 3-5 minutes. Taste for seasoning and adjust as needed.
Cover the fennel with the sauce and top with the cheeses. Bake for 20-25 minutes at 180C until the cheese has melted and the top is golden.