Sausage Stuffed Fennel Au Gratin
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 fennel bulbs, 3/4 pound each, trimmed
- 2 italian sweet sausage, about 1/3 pound total, casings discarded and meat crumbled
- 1⁄4 cup sweet onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons cream
- 2 tablespoons fresh breadcrumbs
- 6 tablespoons parmesan cheese, freshly grated
directions
- In a large saucepan of boiling water simmer the fennel bulbs for 10 to 15 minutes, or until it is just tender. Drain the fennel in a colander and refresh the bulbs under cold water. Pat the bulbs dry with paper towels.
- Halve the fennel lengthwise so that the halves will lie flat when arranged cut sides up. Remove a few of the small inner stalks from each half, forming shallow cavities. Chop up the stalks that were removed.
- In a large skillet cook the sausage over moderate heat, stirring and breaking up the lumps, until the meat is no longer pink. Pour off ( if necessary) all but 1 tablespoon of the fat, add the onion and the garlic and cook the mixture, stirring, until the onion is softened. Stir in the cream, bread crumbs and the chopped fennel. Add salt and pepper to taste.
- In a shallow baking dish arrange the fennel halves, cut side up, in one layer. Mound the sausage mixture onto the fennel and sprinkle it with the Parmesan. Bake the stuffed fennel in the middle of a preheated 400 F oven for 15 to 20 minutes.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.