Italian Fennel Casserole
Preheat oven to 200°C
3 bulbs of fennel
2 tablespoons olive oil
1 large onion, peeled & finely chopped.
3 cloves of garlic crushed
14oz tin of tomatoes
Salt & black pepper
2ozs fresh brown bread crumbs
2 ozs grated Parmigiano cheese
Prepare the fennel by discarding any coarse outer leaves and the root base, then slice the bulbs very thinly. Keep some of the feathery tops for garnish.
Heat the oil in a large pan and gently fry the chopped onion and garlic. Add the slices of fennel and cook these for a few more minutes, turning them over in the pan.
Empty the tin of tomatoes into a bowl and break down slightly with a spoon. Add the tomatoes to the fennel and onion mixture and season well. Cover the pan and simmer for about 10 minutes. Transfer to a greased oven proof dish.
Mix the grated cheese and the breadcrumbs together and sprinkle over the top, then bake for 15-20 minutes until the top is nice and crisp.