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Fennel Au Gratin With Citrus Crust

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      Title: FENNEL AU GRATIN WITH CITRUS CRUST
 Categories: Cyberealm, Vegetables, Ethnic
      Yield: 4 Servings
 
  2 1/2 lb Tomatoes,ripe
      2    Cloves Garlic
      1    Branch Thyme
      1    Branch Rosemary
      1    Bayleaf
    1/2 c  Vegetable broth
           Salt, Pepper
 2 1/16 lb Fennel (ca.4 )
      2 oz Bread Crumbs
      2 tb Parmesan cheese,grated
    1/2    Peel of Orange
    1/2    Peel of Lemon
      5    Leaves Lemonmelisse
      5 tb 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 tomatoesauce.
  
   6. Mix the breadcrumbs with cheese, orange and lemon peel.
  
   7. Mix fennel green with the lemon melisse and sprinkle that and the
      crumbs evenly over the vegetables.
  
   8. Pour reminding oil overall and bake 10 -15 minutes until golden
      brown.
  
      Out of Die Actuelle magazine
  
      Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-786-1120
 
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