Fennel Parmesan {Finocchi alla Parmigiana} Tarifi

Malzemeler

• 5 Medium Sized Fennel Bulbs, 3 Tablespoons Olive Oil, 1 Small Onion, Peeled & Diced, 4 Cloves Garlic, Peeled & Minced, 2 (14 Ounce) Cans Chopped Tomatoes, 1 Teaspoon Dried Oregano, 1/2 Teaspoon Hot Red Pepper Flakes (Optional), 1/4 Cup Finely Chopped Fresh Parsley Leaves, 3 Tablespoons Finely Chopped Fresh Basil, Salt & Pepper To Taste, 1 Cup Diced Mozzarella Cubes, 1 1/2 Cups Grated Parmesan or Pecorino Cheese

Hazırlanışı

1. To prepare the fennel bulbs, first cut off the tops, then cut in half. Use a sharp knife to cut out the core section, then cut into slices lengthwise about 1/3 inch thick. Bring a large pot of lightly salted water to a boil, and then add the fennel and cook just until fork tender, about 4 to 5 minutes. Drain the fennel and set aside. Add the oil to a pot over medium heat and once lightly smoking add the onions. Cook the onions, stirring often, until tender, about 5 minutes. Add the garlic, and cook just until fragrant, an additional minute or two. Add the tomatoes, oregano, red pepper flakes (if using), parsley, basil, salt and pepper and bring to a boil. Reduce the heat to a simmer and cook until thickened, about 15 to 20 minutes. Preheat oven to 375 degrees F. In a large 13 x 9 oven-proof casserole dish, spread half the fennel over the bottom. Spoon enough sauce just to cover, then scatter half the diced mozzarella and grated cheese on top. Add the rest of the fennel, then cover with the sauce and remaining cheese. Bake the casserole for 35 to 40 minutes or until it is bubbly and growing on top. Let rest 10 minutes, then serve.

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