Melted fennel with cheddar crumble
The secret to the success of this recipe lies in its contrasting textures. Be careful not to add too much salt; the sundried tomatoes as well as the parmesan are already quite salty.
Ingredients
- 2 large fennel bulbs
- 12 sundried tomatoes, in oil
- 1 Tbsp Mediterranean herbs or Herbes de Provence
- Salt and pepper, to taste
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 3 slices stale Country-style bread (not too dry)
- 1 Tbsp sweet smoked paprika
- 2 Tbsp butter, room temperature
- 1 Tbsp flour
- 1 cup cheddar, grated
- ¼ cup parmesan or romano, grated
Method
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1
Heat oven to 425 °F. Cut fennel into 6 sections. Place on a bake sheet.
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2
Drain dried tomatoes and place between fennel sections. Salt and pepper, then sprinkle herbs on top. Stream oil on fennel. Add water halfway into the backing sheet.
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3
Place in the oven and cook until water evaporates, and fennel is tender (20-25 minutes).
Meanwhile, remove crust from bread slices and cut into cubes. Place in a food processor with paprika. Pulse to get fine crumbs. Pour into a bowl.
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4
Add flour, butter, cheddar and parmesan to the bowl, mix using your fingers to create a « crumble ».
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5
Once fennel is ready, place the blend over and cook for another ten minutes, until golden.
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6
Remove from oven and let rest for 10-15 minutes before serving.
