Baked Fennel with Pine Nuts and Raisins Recipe
Savory oven-baked fennel with pine nuts and raisins, enhanced by Parmesan flavor and the crunchiness of almonds. A light and flavorful side dish with Mediterranean aromas.
Ingredients
- 500 g Fennel
- 1 Onion
- 2 tablespoons Pine Nuts
- 1 tablespoon Sultana Raisins softened in hot water
- 2 tablespoons Breadcrumbs
- 2 tablespoons Parmesan Cheese grated
- to taste Salt
- to taste Olive Oil
Instructions
- Start by cleaning the fennel, removing the tougher outer parts, and cutting them into wedges. Boil them in salted water until tender but still crunchy.
- Meanwhile, finely chop the onion and sauté it in a pan with a drizzle of olive oil.
- Add the pine nuts and let them toast with the onion, then incorporate the softened and squeezed raisins.
- Add the breadcrumbs and grated Parmesan cheese, mixing the ingredients well and adjusting for salt.
- Place the boiled fennel wedges in a baking dish and cover them with the prepared sauce.
- Bake at 180°C for about 10 minutes or until the surface is nicely gratinated.
Notes
To add an extra crunchy touch to the dish, add a handful of sliced almonds along with the pine nuts during the toasting phase.