Serves: 5-7

Prep Time: 20 minutes

Cooking: 40 minutes

Fennel is one of those vegetables of many uses: raw in salads, chopped in soups, roasted in a pan. This recipe combines the fennel with gorgonzola cheese, fresh cream and lots of herbs. The result is a creamy and tasty casserole. It’s a perfect side dish with meat but also a great main course with salad, as it’s rich and delicious. 


• 100 gr / 1/2 cup Parmesan cheese grated
• 200 gr / 7 oz gorgonzola cheese
• 120 gr / 1/2 cup fresh cream
• 120 gr / 1/2 cup milk
• 4 Tbs extra virgin olive oil
• 6 sprigs of thyme
• 2 pinch flaked sea salt
• 2-3 sprinkle ground black pepper
• 10 cherry tomatoes, some on the vine for decoration

For the crumble:
• 80 gr / 1/2 cup bread crumbs
• 4 Tbs extra virgin olive oil
• 3-4 garlic cloves, peeled
• 6-7 sage leaves, finely chopped
• Salt & pepper to taste


Preheat oven to 180°C / 450°F. Wash, remove the outer leaves and cut off the fennel stalks. Cut each bulb lengthwise in thin slices. Place them in a baking pan.
In a small pot, melt the gorgonzola with the milk. Add the cream, Parmesan cheese, extra virgin olive oil, thyme, sea salt and black pepper. Toss the fennels with this mixture.

Prepare the crumble: in a food processor combine bread crumbs, extra virgin olive oil, garlic cloves, salt & pepper. Sprinkle the crumble on the fennels, add cherry tomatoes and thyme sprigs. Cover with aluminum foil and cook until fennel is soft, about 30-35 minutes. Remove the foil and cook for about 15 minutes until cherry tomatoes are caramelized and the crust has a nice golden color. Sprinkle some fresh thyme to garnish.


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