This is a dish of sweetly stewed fennel in a simple, rustic frittata. You could serve this as part of an antipasto or as an easy lunch or a light dinner, perhaps paired with a leafy salad and some good, crusty Tuscan bread.
- Fennel 1 large bulb, about 500 g
- Extra Virgin Olive Oil 2 Tbs
- Eggs 4, beaten
- Parmesan Cheese 35 g, finely grated
- Trim the fennel by chopping the tops and bottom off (reserving any green fronds for garnish) and cut the bulb roughly into eights. Place in a saucepan of cold water with a pinch of salt. Bring to the boil and cook the fennel for about 15 minutes or until tender. Drain and let it cool.
- Preheat the oven to 180°C.
- Gently heat the olive oil in a frying pan with a heatproof handle. Add the boiled fennel, season with salt and pepper, and pour over the egg, tipping the pan slightly to cover evenly. Sprinkle the cheese evenly over the top and continue to gently cook over a low heat until the eggs are mostly set.
- Finish the frittata in the oven for about 5 minutes or until the top of the frittata is cooked and the cheese melted. A nice little crust will form on top. If you don’t have a heatproof frying pan, leave it on the stove top but cover with a lid and cook for a further 5 minutes for a softer version.
Florentine: The True Cuisine of Florence by Emiko Davies (C) 2021. Recipe reproduced by permission of Hardie Grant. All rights reserved. Read our review