Fennel Gratin Pizzette Recipes
FENNEL GRATIN PIZZETTE
Provided by Giada De Laurentiis
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- As seen on: Giada In Italy, Episode 3. My Brother Would Love This.
- Preheat the oven to 450 degrees F. Adjust the racks to the upper and lower third of the oven.
- Divide the dough into 4 equal pieces. Dust a counter with some flour and roll each piece into an 1/4 inch round dusting the dough with flour as needed to prevent sticking. Place 2 dough rounds on each of 2 straight sided baking sheets. Brush the dough with half of the olive oil. Dot each round evenly with the ricotta and the torn mozzarella. Sprinkle with the tomatoes and season with the salt. Top with the fennel and a drizzle of the remaining olive oil. Bake for 20 minutes rotating trays half way through.
- After 20 minutes remove the trays from the oven and sprinkle the pizzettes evenly with the parmesan cheese. Turn the broiler to high and place one tray under the broiler for 3 minutes or until the parmesan is melted and browned. Remove and continue with the remaining tray. Sprinkle with fennel fronds and serve.
Nutrition Facts : ServingSize 4
FENNEL GRATIN
Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish
Provided by Good Food team
Categories Dinner, Side dish, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.
Nutrition Facts : Calories 320 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
FENNEL GRATIN
This is sort of the grilled steak of vegetable sides: it's rich and intense, and needs a wine that can stand up to it. The cheese and cream let the cabernet's tannins do the heavy lifting; the slight vegetal note of the fennel brings out the wine's red fruit.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Add the fennel, Parmesan, garlic, and 1/4 teaspoon salt and toss to combine.
- 2. Whisk the mustard into the heavy cream and pour over the fennel mixture. Bake until bubbling and golden, about 1 hour.
FENNEL GRATIN PIZZETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Position racks in the upper and lower thirds of the oven.
- Divide the pizza dough into 4 equal pieces. Dust a counter with some flour and roll each piece into a 1/4-inch-thick round, dusting the dough with flour as needed to prevent sticking. Place 2 dough rounds on each of 2 rimmed baking sheets. Brush the dough with half of the olive oil. Dot each round evenly with the ricotta and torn mozzarella. Sprinkle the tomatoes over the cheeses and season with the salt. Top with the fennel and a drizzle of the remaining olive oil. Bake for 20 minutes, rotating the baking sheets halfway through.
- After 20 minutes, remove the baking sheets from the oven and sprinkle the pizzette evenly with the Parmesan. Turn the broiler to high and place one baking sheet under the broiler until the Parmesan is melted and browned, about 3 minutes. Remove and repeat with the remaining baking sheet. Sprinkle with the fennel fronds and serve.
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FENNEL GRATIN RECIPE | SAINSBURY'S MAGAZINE
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5/5 (32)Category MainServings 4Total Time 1 hr
- Heat the oven to 200°C, fan 180°C, gas 6. Trim the fennel bases keeping the bulbs intact, and remove any fennel fronds, reserving to garnish. Cut each bulb into 6-8 wedges.
- Put the wedges into a roasting tray and drizzle over 2 tablespoons of oil. Season with salt and pepper, and bake for 30-40 minutes until tender when pierced with a knife. Add the cannellini beans to the dish for the last 10 minutes.
- Mix the crème fraîche, milk, half the thyme leaves, garlic and seasoning. Crumble the bread into another bowl, making a mixture of large and small crumbs, stir in the remaining thyme leaves, ½ tablespoon olive oil; season. p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Helvetica Neue'; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}
- Transfer the roasted fennel and beans to a baking dish they fit snugly in. Spoon the crème fraîche mixture all over the fennel and scatter over the breadcrumbs. Bake for 10-15 minutes until golden and bubbling. Scatter over any reserved chopped fennel fronds. Serve with a sharply dressed green salad or greens.
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- Preheat the oven to 350°. Butter a 9-by-13-inch glass or ceramic baking dish. Put the fennel bulbs in a large saucepan of water and add 1 teaspoon of salt. Bring the water to a simmer over moderate heat and cook the fennel for 1 minute. Drain the fennel and let cool completely; pat dry with paper towels. Cut the fennel lengthwise through the core into 1/4-inch-thick slices.
- In a large skillet, heat the olive oil. Add the onions and cook over moderately high heat, stirring occasionally, until golden and softened, about 10 minutes. Season with salt and pepper.
- Spread one-third of the onions in the baking dish and arrange half of the fennel slices on top. Season with salt and pepper and sprinkle with 1/2 cup of the Pecorino. Top with half of the onions, the remaining fennel and then the remaining onions. Sprinkle the remaining 1/2 cup of Pecorino and the breadcrumbs on top and dot with the butter. Cover with foil and bake for 1 hour, or until the fennel is tender.
- Preheat the broiler. Uncover the fennel and broil for 2 minutes, rotating the dish, until evenly browned. Let the fennel stand for 5 minutes before serving.
FENNEL GRATIN RECIPE | EATINGWELL
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- Preheat oven to 400 degrees F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with cooking spray.
- Trim off stalks and tough outer layers from fennel. Cut the bulbs in half lengthwise. Then cut each half into 4 wedges. Heat oil in a large nonstick skillet over medium-high heat. Add the fennel and cook, stirring occasionally, until it begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for about 1 minute more. Pour in broth, lemon juice and anise liqueur (if using); cook, stirring occasionally, until the liquid is reduced by half, 4 to 5 minutes. Season with salt and pepper and transfer to the prepared dish. Bake, uncovered, until the fennel is very tender, about 45 minutes. Combine Parmesan and breadcrumbs; sprinkle over the fennel. Bake until the top is golden, about 10 minutes longer.
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