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Fennel gratin
| Preparation : 20 min | Resting : - |
| Cooking : 40 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 4
:
| 5 | fennel bulbs |
| 7 | tbsp white wine |
| 9 | and 1/2 oz cooked ham |
| 4 | oz Gruyere cheese |
| 3 | and 1/4 cups passata |
| 9 | oz bacon |
| 1 | and 1/2 tsp curry powder |
| Salt and pepper |
| 1 | Preheat the oven to 355°F (gas mark 4). |
| 2 | Grate the cheese using the 2-mm grating disc. Slice the fennel bulbs using the 4-mm slicing disc. |
| 3 | Cook the sliced fennel in salted boiling water until soft. Meanwhile, chop the ham in the Mini Bowl (3-4 pulses). |
| 4 | Fry the bacon and ham in a frying pan. When they start to brown, add the passata, white wine, a little salt, pepper, curry and a few drops of Tabasco. Drain the fennel. Arrange the slices in an oven dish and pour the mixture on top. |
| 5 | Scatter with the grated cheese and crust in the oven. |
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