Fennel au gratin: breadcrumbs, olives and lemon

At the stove

Preparation

1. Preheat the oven to 200 °C (fan oven). Cut the fennel into wedges, trying to keep the base intact.
2. Boil in lightly salted water for 5 minutes, then drain and dry.
3. Arrange them in a baking tray with two tablespoons of oil. Mix the breadcrumbs, chopped olives, lemon zest, parsley and the remaining oil.
4. Sprinkle the mixture over the fennel and cook for 25–30 minutes, until tender and golden.
5. Finish with a little lemon juice and black pepper.

How to serve

They work well as a side dish, but also warm at the centre of the table, with bread and a fresh cheese.