Fennel Gratins

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These crisped, salty and savory slices of fennel marque a terrific and antithetic hors d'oeuvre.

Originally developed arsenic a broadside crockery featured successful chef-restaurateur Marc Vetri's 2011 "Rustic Italian Food," it is served contiguous arsenic a "welcome" astatine Vetri.

Serve lukewarm oregon astatine country temperature.

The gratins tin beryllium made an hr successful advance.

From Philadelphia chef-restaurateur Marc Vetri.

Ingredients

measuring cup

Servings: 4-6

2 ample oregon 3 to 4 tiny fennel bulbs, fronds reserved for garnish (about 2 pounds total)
About 1 1/4 cups olive oil
Kosher salt
Freshly crushed achromatic pepper
1 1/4 teaspoons crushed reddish capsicum flakes
1/3 cupful freshly grated Parmigiano-Reggiano cheese

From Philadelphia chef-restaurateur Marc Vetri.

Tested by Bonnie S. Benwick.

Published July 28, 2015

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Updated March 15, 2026

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