VOLUME 1 - Kilimanjaro Foods

Fennel Au Gratin With Citrus Crust
4 Servings
2 1/2 lb tomatoes,ripe
2 cloves garlic
1 branch thyme
1 branch rosemary
1 bayleaf
1/2 c vegetable broth
1 salt,pepper
1 1/16 lb fennel (ca.4 )
1 oz bread crumbs
2 T parmesan cheese,grated
1/2 peel of orange
1/2 peel of lemon
5 leaves lemonmelisse
5 T oliveoil
1. Dip the tomatoes shortly in boiling water and than peel and cut
into quarters.
2. Peel garlic and cut into cubes and saute in 4 tablespoons oil; add
tomatoes and the herbs; fill up with the broth and season with
salt and pepper.Cover and simmer 15 minutes.
3. In the meantime bring a lot of saltwater to a boil, clean the
fennels take off the green part and chop it finely. Cut the fennels
lenghtwise in 1 cm thick slices and cook in the saltwater 5
minutes; remove with spoon and put into the tomato mix and cook
all 15-20 minutes more.
4. Heat oven to 220 degrees Celsius.
5. Arrange the fennel slices in a gratin form, fish scale-like and
pour over the tomatoe sauce.
6. Mix the breadcrumbs with cheese, orange and lemon peel.