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
  • 2-½ tsp. kosher salt
  • 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
  • + 2 more ingredients
    • Freshly ground black pepper
    • 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

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