Fennel's signature licorice flavor is mellowed out in Antonio Bettencourt's fennel gratin, making this creamy Parmesan encrusted dish an excellent accompaniment to any hearty main course.
Heat olive oil in a fry pan over medium heat, add onions and garlic and season with salt. Sauté until onions are translucent, about 5-6 minutes
Place fennel in an ovenproof dish or pan, season with salt, then add the sauteed onions and garlic and lightly toss until mixed
Combine breadcrumbs, chopped parsley and Parmesan cheese and sprinkle over the fennel mixture. Add milk around the perimeter of the dish and top with cubed butter
Cover gratin with foil and bake for 30 minutes. Remove foil and bake uncovered for 10 minutes
Antonio Bettencourt followed a dream and with his wife Valerie opened 62 Restaurant & Wine Bar in Salem, MA in 2008. Inspired as a young boy to cook for the family, by his mother's side, this passion for food and cooking sustains him to this day. His own personal expression of Italian cuisine is reflected in his dishes and in the warmth and hospitality found in his restaurant.
Fennel's signature licorice flavor is mellowed out in Antonio Bettencourt's fennel gratin, making this creamy Parmesan encrusted dish an excellent accompaniment to any hearty main course.