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