A light and tasty Mediterranean side dish, perfect to accompany meat or fish dishes. An explosion of freshness and crunchiness, with a creamy and tasty heart!
Ingredients for 4 people:
2 medium fennels
1 red onion
10 cherry tomatoes
100 g pitted black olives
3 tablespoons breadcrumbs
2 tablespoons grated parmesan cheese
1 sprig chopped fresh parsley
2 tablespoons extra virgin olive oil
Salt (to taste)
Ground black pepper (to taste)
Preparation:
- Preparation of the vegetables:
Clean the fennels, removing the tougher outer leaves and the green part. Leave them firm but soft, then cut them into thin slices.
Slice the red onion and cut the cherry tomatoes in half.
Slice the black olives into rounds, if you prefer, to better distribute the flavor. - Assembly:
In a large bowl, combine the fennel, onion and cherry tomatoes. Add the black olives and mix well.
Drizzle with extra virgin olive oil, salt, pepper and chopped parsley. Mix everything together to combine the flavors. - Crunchy breading:
In a separate bowl, combine the breadcrumbs and grated parmesan.
Sprinkle the breadcrumb mix evenly over the vegetables, making sure they are well covered. The breading will make the dish even more crunchy and delicious! - Baking:
Preheat the oven to 180°C.
Place the vegetables on the baking sheet lined with baking paper. Make sure the vegetables are arranged in a single layer for even cooking.
Bake for about 30-40 minutes, until the vegetables are tender and the surface is golden and crispy. - Final gratin:
For an extra crispy crust, in the last 5 minutes of cooking, set the oven to grill mode. Watch carefully to avoid burning.
Tips:
Fresh parsley: You can also add some fresh basil leaves for a richer aroma!
Variations: Try replacing the black olives with green olives or add some smoked scamorza for a stronger flavor.
⏰ Total time: 40-50 minutes
🍽️ Servings: 4
