Fennel Layered with Potatoes & Breadcrumbs (Tortiera di Finocchi e Patate)

Fennel Layered with Potatoes & Breadcrumbs (Tortiera di Finocchi e Patate)
Photo by Scott Phillips

Ingredients

  • 6 Tbs. extra-virgin olive oil, plus more for the baking dish
  • 1 large fennel bulb, trimmed (¾ to 1 lb. after trimming)
  • Freshly ground black pepper
  • 3 Tbs. finely chopped fresh flat-leaf parsley
  • 1 cup firmly packed fresh breadcrumbs
  • 2 medium cloves garlic, minced
  • 2-½ tsp. kosher salt
  • + 2 more ingredients
    • 2 lb. yellow potatoes, such as Yukon Gold
    • ½ cup freshly grated pecorino (preferably Tuscan) or Parmigiano-Reggiano

Peel the potatoes and slice them as thinly as possible, between 1/16 and 1/8 inch thick (use a mandoline if you have one). Put the sliced potatoes in a large bowl of cold water to keep them from browning. Cut the fennel in half lengthwise. Slice the halved fennel crosswise as thinly as possible,...

View full recipe at Fine Cooking

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