Nutrition Facts
4 servings
4
Recipe for Fennel and Pear Gratin with Gorgonzola and Almonds
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A fennel and pear gratin with gorgonzola and almonds, that's a surprising yet delicious combination. The slightly aniseed flavor of the fennel and the juicy, fragrant pear create an absolutely indulgent blend of flavors, all complemented by the crunch of the almonds. I can affirm it's a divine dish paired with a salmon trout fillet. I can't wait to make it again.
Ingredients
4 Fennel bulbs
3 Pear
2 the juice of 2 lemons
250 Gorgonzola
100 Toasted and chopped almonds
Fennel greens
Parsley
3 Egg
Directions
1
Preheat your oven to 180. Grease a baking dish. Boil a pot of salted water. Clean the fennel. Cut them in half and remove the core. Slice them using a mandoline (be careful with your fingers).
2
Cook the fennel for about 5 minutes in salted water. Drain it afterward. Peel the pears and cut them into 1 cm cubes. Drizzle them with lemon juice. Set aside.
3
Spread the fennel in the baking dish. Place the diced pears on top. Crumble the cheese and cut it into pieces. Melt it gently while stirring. Remove from heat and let it cool slightly.
4
Mix the sour cream, eggs, lemon juice, salt and pepper, and freshly grated nutmeg. Chop the fennel fronds and add them to the mixture. Then incorporate the melted cheese and pour everything over the fennel and pears.
5
Heat a dry skillet. When it is very hot, add the sliced almonds. Sauté them in the skillet to toast. Then sprinkle the fennel gratin with the toasted almonds.
6
To finish, bake for about 45 minutes. You can substitute sour cream with plain thick cream.
Ingredients
Ingredients
4 Fennel bulbs
3 Pear
2 the juice of 2 lemons
250 Gorgonzola
100 Toasted and chopped almonds
Fennel greens
Parsley
3 Egg
Directions
Directions
1
Preheat your oven to 180. Grease a baking dish. Boil a pot of salted water. Clean the fennel. Cut them in half and remove the core. Slice them using a mandoline (be careful with your fingers).
2
Cook the fennel for about 5 minutes in salted water. Drain it afterward. Peel the pears and cut them into 1 cm cubes. Drizzle them with lemon juice. Set aside.
3
Spread the fennel in the baking dish. Place the diced pears on top. Crumble the cheese and cut it into pieces. Melt it gently while stirring. Remove from heat and let it cool slightly.
4
Mix the sour cream, eggs, lemon juice, salt and pepper, and freshly grated nutmeg. Chop the fennel fronds and add them to the mixture. Then incorporate the melted cheese and pour everything over the fennel and pears.
5
Heat a dry skillet. When it is very hot, add the sliced almonds. Sauté them in the skillet to toast. Then sprinkle the fennel gratin with the toasted almonds.
6
To finish, bake for about 45 minutes. You can substitute sour cream with plain thick cream.
Notes
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helene_m93
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