Hinojo al horno con mozzarella y salsa de tomate

Ingredientes

• 2 medium fennel bulbs, stalks removed. (about 400-500 gr)
• 4 oz fresh Mozzarella cheese (cut into small cubes)
• 1 Tbsp Parmigiano cheese (grated)
• 1 spring onion (chopped)
• 1 can tomato sauce, unseasoned (about 7 oz/ 200 gr)
• 2 tsp extra virgin olive oil
• 1 garlic clove (peeled)
• salt and pepper

Preparación

1. 1

   In a saucepan, over medium heat, sauté the garlic with extra virgin olive oil for half a minute to release its aroma. Add the tomato sauce and season with salt and pepper.

2. 2

   Simmer over low heat for about 10 minutes taking. Adjust with salt and pepper then discard the garlic and set aside.

3. 3

   Cut the stalks and fronds off the fennel then cut the bulbs into think slices. Discard carefully the core.

4. 4

   Cook fennel for about 2-3 minutes in salted boiling water (or you can also steam it).

5. 5

   Place fennel onto a bowl and add the tomate sauce. Coat evenly.

6. 6

   Grease a small casserole or gratin pan with a bit of extra virgin olive oil and place half of the fennel mixture.

7. 7

   Add ⅓ of the mozzarella cheese and then add a layer with the remaining fennel.

8. 8

   Top with the remaining mozzarella, add the Parmigiano cheese and finish with spring onions.

9. 9

   Cover the dish with foil and bake at 375°F (190°C) for 10 minutes. Remove the foil and continue baking from another 10 to 15 minutes or until cheese starts to brown.