Finocchi Gratinati
Servings: 6
Preparation Time: 10 minutes | Start to Finish Time: 40 minutes
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2 large fennel bulbs
1 medium onion, thinly sliced
2 tablespoons Aurora extra virgin olive oil
1 tablespoon Ponti Pinot Grigio Wine Vinegar
Aurora Kosher Salt
freshly ground black pepper
Ponti Balsamic Glaze
for the topping
3/4 cup Aurora Plain Bread Crumbs 1/4 cup freshly grated parmigiano cheese
2 tablespoons Aurora extra virgin olive oil -
Preheat oven to 425 degrees fahrenheit.
Chop off the fennel stocks and reserve. Cut fennel bulbs in half and remove core. Thinly slice the fennel and place into a baking dish along with the onion.
Drizzle with oil and vinegar. Season with salt and pepper and toss well. Cover with foil and bake in center of oven for 20 minutes.
Meanwhile, make the topping by combining the bread crumbs, Parmigiano cheese and olive oil in a small bowl. Use a spoon to mix and mash together until you have a wet sand like texture.
Remove fennel from the oven and uncover. Sprinkle on a layer of the breadcrumb mixture. Grade a little more Parmigiano on top and a thin drizzle of olive oil.
Return to oven uncovered and bake for 15 minutes or until the bread crumb is golden brown.
Transfer to serving dish and drizzle with Ponti Balsamic Glaze. Garnish with the reserved fennel fronds and serve. Enjoy!
