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.
- 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
Heat oven to 425 °F. Cut fennel into 6 sections. Place on a bake sheet.
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.
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.
Add flour, butter, cheddar and parmesan to the bowl, mix using your fingers to create a « crumble ».
Once fennel is ready, place the blend over and cook for another ten minutes, until golden.
Remove from oven and let rest for 10-15 minutes before serving.