For a heartening family dinner to temp the children, what could be better than a dish of oven baked fennel gratin, enriched with bacon or frankfurters. A vegetable gratin dish with breadcrumbs and parmesan makes a filling and gratifying meal for the whole family or a light and tasty supper. Fennel gratin with Golosino Negroni also makes an excellent solution for an all-girl brunch party, especially if the guests are figure-conscious. With fennel gratin it is practically impossible to go wrong!

If it is going to be the main dish of your meal, calculate at least one and a half bulbs per person in view of the fact that the fennel will have to be cleaned and trimmed to eliminate the harder outer layers. This gives you a well-balanced portion together with the provola cheese, dried tomatoes and – of course- the Golosino. Voilà, a melt-in-the-mouth dish with a delicate flavour for eating straight out of the oven or for making in advance to be heated up the next day.

The Recipe:

• Clean and trim the fennel, eliminating the first layer of the bulb which is too tough. Cut off the leafy tops and the base of each bulb and then cut it into slices 1 centimetre thick or a little more.
• Rinse well under the tap and cook in salted boiling water (10 minutes cooking in boiling water should be sufficient).
• When tender, strain the fennel and arrange the slices in an oven dish.
   

If you want to make your dish look particularly attractive, as well as delicious, arrange the fennel slices in a sunburst pattern. Then season with oil, salt, pepper and grated parmesan to taste. Cut the Golosino into smallish pieces of the same size and then dice the provola cheese. Scatter these ingredients around the fennel. To add a savoury touch, cut the dried tomatoes into small pieces and distribute them evenly. Top everything with a generous sprinkling of breadcrumbs. A drizzle of oil over everything and 20 minutes baking in an oven preheated to 200°.