Fennel gratin with mozzarella

Ingredients

• 2 medium bulbs (about 400–500 g)fennel
• 1 ball (about 100–125 g), dicedfresh mozzarella
• 1 tbspgrated Parmesan
• 1spring onion, thinly sliced
• 1 tin (400 g)natural tomato sauce
• 2 tspextra-virgin olive oil
• 1 clove, peeledgarlic
• to tastesalt and pepper

Instructions

1. 1

   Fry the garlic

   In a saucepan, gently fry the garlic clove in the olive oil for 30 seconds.

2. 2

   Simmer the sauce

   Add the tomato sauce, season with salt and pepper, and cook over a low heat for 10 minutes so it does not reduce too much. Remove and discard the garlic, then set the sauce aside.

3. 3

   Slice the fennel

   Wash and peel the fennel bulbs. Cut each in half lengthways, then slice them into pieces that are not too thin.

4. 4

   Cook the fennel

   Cook the fennel using your preferred method: steam it or boil it in hot water for 5 minutes.

5. 5

   Coat with sauce

   Put the fennel in a bowl and add the tomato sauce. Mix until the pieces are well coated on all sides.

6. 6

   Layer the dish

   Grease an ovenproof dish and arrange half the fennel in it. Add some of the mozzarella, then layer the remaining fennel on top.

7. 7

   Add the toppings

   Finish with the remaining mozzarella, the grated Parmesan and the spring onion.

8. 8

   Bake covered

   Cover the dish with foil and bake at 190°C (375°F) for 10 minutes.

9. 9

   Brown the top

   Remove the foil and bake for a further 10–15 minutes, or until the surface is lightly golden.

What is fennel gratin?

Fennel gratin is a baked dish in which fennel is layered with sauce and cheese until tender and golden. This version pairs the vegetable’s anise-like flavour with tomato, fresh mozzarella and Parmesan.

The recipe is Italian-inspired and keeps the preparation simple: briefly cook the fennel first, coat it in a gently simmered tomato sauce, then bake it in layers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 0g protein, 0g carbs, 0g fat.

The fennel and tomato sauce provide most of the carbohydrates, while mozzarella, Parmesan and olive oil contribute much of the fat; the cheeses also provide protein. Pair a portion with a green salad or another vegetable side to round out the plate.

Preparing the fennel

Cut evenly: Slice the halved bulbs into pieces of similar thickness so they cook at a similar rate. The recipe calls for slices that are not too thin.

Pre-cook briefly: Steaming or boiling the fennel for 5 minutes starts the cooking before it goes into the oven. Drain it well if you boil it, so excess water does not thin the sauce.

Building the tomato sauce

Infuse the oil: Frying the garlic for just 30 seconds flavours the olive oil without requiring it to stay in the finished sauce. Remove the clove after simmering.

Keep it gentle: A low heat for 10 minutes warms and melds the tomato sauce while limiting reduction. Season the sauce before tossing it with the fennel.

Layering and baking

First layer: Spread half the fennel in the greased dish, add some mozzarella, then cover it with the remaining fennel. Finish with mozzarella, Parmesan and spring onion.

Two stages: The foil-covered bake gives the layers time to heat through, while the uncovered finish lets the surface colour. Look for a lightly golden top after 10–15 minutes uncovered.

Serving and timing

Make-ahead timing: The tomato sauce can be simmered while you prepare the fennel, and the two can be combined before assembling the dish. The stated total cooking time is 40 minutes.

Serve it warm as a light dinner, or pair it with crusty bread or a green salad for a more substantial meal. Let it stand briefly after baking so the layers are easier to serve.

Recipe notes & tips

• Slice the fennel into pieces of similar thickness for more even cooking.
• Keep the tomato sauce at a low simmer so it does not reduce too much.
• Drain boiled fennel well before mixing it with the sauce.
• Grease the ovenproof dish before adding the first layer.
• Remove the foil for the final 10–15 minutes to brown the surface.

Variations

• Herb finish: Add chopped fresh herbs over the finished gratin.
• More Parmesan: Sprinkle extra grated Parmesan on top for a stronger savoury note.
• Peppery finish: Add freshly ground black pepper just before serving.
• Bread side: Serve with crusty bread to catch the tomato sauce.
• Salad pairing: Add a crisp green salad alongside for a fresh contrast.

Common mistakes to avoid

• Over-reducing the sauce: Keep it over a low heat and stop after 10 minutes so it stays saucy.
• Uneven slices: Cut the fennel into similarly sized pieces so they cook at a more even pace.
• Watery layers: Drain boiled fennel well before coating it in tomato sauce.
• Skipping the first bake: Keep the foil on for the initial 10 minutes to heat the layered dish through.
• Pale topping: Remove the foil and continue baking for 10–15 minutes, checking for a lightly golden surface.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until hot throughout; the mozzarella may become softer after reheating.

Frequently asked questions