| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Cyberealm, Ethnic, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Tomatoes, ripe |
| 2 |
|
Cloves Garlic |
| 1 |
|
Branch Thyme |
| 1 |
|
Branch Rosemary |
| 1 |
|
Bayleaf |
| 1/2 |
c |
Vegetable broth |
|
|
Salt, Pepper |
| 2 1/16 |
lb |
Fennel, ca.4 |
| 2 |
oz |
Bread Crumbs |
| 2 |
T |
Parmesan cheese, grated |
| 1/2 |
|
Peel of Orange |
| 1/2 |
|
Peel of Lemon |
| 5 |
|
Leaves Lemonmelisse |
| 5 |
T |
Oliveoil |
INSTRUCTIONS
Dip the tomatoes shortly in boiling water and than peel and cut into
quarters. Peel garlic and cut into cubes and saute in 4 tablespoons
oil; add tomatoes and the herbs; fill up with the broth and season
with salt and pepper.Cover and simmer 15 minutes. In the meantime
bring a lot of saltwater to a boil, clean the fennels take off the
green part and chop it finely. Cut the fennels lenghtwise in 1 cm
thick slices and cook in the saltwater 5 minutes; remove with spoon
and put into the tomato mix and cook all 15-20 minutes more. Heat oven
to 220 degrees Celsius. Arrange the fennel slices in a gratin form,
fish scale-like and pour over the tomatoesauce. Mix the breadcrumbs
with cheese, orange and lemon peel. Mix fennel green with the lemon
melisse and sprinkle that and the crumbs evenly over the vegetables.
Pour reminding oil overall and bake 10 -15 minutes until golden brown.
Out of Die Actuelle magazine Translated by Brigitte Sealing Cyberealm
BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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