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

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

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

Comments


Best Wine Deals

  • $29.99
    40%off
    Torres Miguel Cabernet Sauvignon Reserve Manso de Velasco Cabernet Sauvignon Wine
    Torres Miguel Cabernet Sauvignon Reserve Manso de Velasco Cabernet Sauvignon Wine 2008
  • $19.98
    33%off
    Dewar's White Label Scotch Whisky 1000
    Dewar's White Label Scotch Whisky 1000 NV
See More Deals »






Snooth Media Network