30 Minute Meals: Fennel, Ricotta & Parmesan Gratin w/ Hazelnut Breadcrumbs
With Autumn just beginning, there’s no better time to get cozy indoors and enjoy a big heart bowl of cheesy, oozy risotto, starring one of our favourite vegetables this week: Fennel! And here to take you through this quick & easy recipe is our guest ODDBOX chef Georgia (@georgia_levy_):
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 6
Ingredients:
3 large Fennel (4 medium fennel bulbs, slice into eighths through the stem, fronds reserved and chopped)
1 small Garlic clove
50 g Hazelnuts
1 tbsp Fennel seeds
50 g Breadcrumbs
½ tsp chilli flakes
a bunch of Parsley leaves (chopped)
80 g Parmesan (grated)
3 tbsp Olive oil
125 g Ricotta cheese
175 ml Double cream
Recipe:
- Preheat the oven to 200C/400F/gas 6. Bring a deep pan of salted water to the boil. Blanch the fennel for 5-6 minutes until completely tender, then drain, reserving approximately 50ml of the blanching water.
- While you’re cooking the fennel, place the garlic in a pestle and mortar and crush to a paste with a little salt. Add the hazelnuts and fennel seeds and chilli bash until you have coarse breadcrumbs. Transfer to a bowl and add the fennel fronds, the breadcrumbs, parsley and 30g parmesan. Stir in the 3 tablespoons of oil, season, then put to one side for a moment.
- Spread out the fennel in a baking dish. Stir together the ricotta, cream, remaining Parmesan and 50ml of blanching water and season swell. Pour over the fennel, toss altogether so the pieces are coated, then scatter the hazelnut mix over the top. Place in the oven for 15-20 minutes until golden. Allow to rest for 10 minutes before serving.
