Fennel Gratin with Pecorino

La storia di questo piatto

In Sardinia, winter fennel and aged Pecorino Romano meet the quiet fire of the oven, a humble pairing in the island's spirit of plain, honest food. This is a home-style tray rather than an ancient recipe, and it tastes of unhurried kitchens and cold months made gentler.

Ingredienti

• 800 g Fresh whole fennel bulbs
• 150 g Aged Pecorino Romano, grated
• 40 g Butter
• 300 ml Hot vegetable broth
• quanto basta to taste Sea salt
• quanto basta to taste Freshly ground black pepper
• 50 g Fine breadcrumbs
• 2 tablespoons Extra virgin olive oil

Preparazione

1. Start by removing the damaged outer leaves and trimming away only the hardest, woody part of the base, without cutting into the compact core: it holds the wedges together during cooking. Keep the green fronds and the thin tufts at the top, as they will be used for garnish. Cut the fennel into quarters from top to bottom, leaving the core intact. If a bulb is very large, divide it into six wedges so it cooks evenly.
2. Grease the baking dish with 1 tablespoon of olive oil and arrange the fennel in a single layer, side by side, as if laying them down gently: choose a dish around 30x25 cm in which they fit snugly. Pour in the broth while still hot, never cold, otherwise everything cools down and cooking takes longer; it should reach about a third of the height of the fennel, no more. Season with pepper and salt sparingly, or not at all, since the broth and the pecorino are already salty. Dot the surface with small flakes of butter: they will melt slowly, coating each wedge.
3. Cover the dish tightly with foil, sealing the edges so the steam stays inside: this is what makes the fennel tender without drying it out. Bake at 180°C and let the heat work slowly: after about 40 minutes the fennel should yield to a fork without resistance. The liquid at the bottom will have increased, as the fennel releases its water; taste it to see whether a pinch of salt is needed.
4. Remove the foil carefully, as the steam is scalding. Tilt the dish and drain off the excess liquid with a spoon or ladle, leaving only a thin film at the bottom so the breadcrumbs won't turn soggy. In a bowl, mix the grated pecorino with the breadcrumbs and sprinkle evenly over the fennel. Finish with the remaining spoonful of olive oil, drizzled over the top, which helps the crust brown and adds an aroma that whets the appetite.
5. Raise the oven temperature to 200°C and return the dish uncovered for 10-15 minutes, until the cheese melts and the breadcrumbs form a golden, crisp crust that crackles when you touch it with a fork. If needed, finish with 1-2 minutes under the grill, keeping a close eye on the dish. Let it rest for 5 minutes before serving: the flavours settle and the gratin cuts more cleanly. Garnish with the reserved fennel fronds.