Gratinated Fennel in a Pan

Name: Gratinated Fennel in a Pan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Fennel (to clean) 3.3 lbs; Gluten free breadcrumbs ¼ cup; Taggiasca olives 1.1 oz; Orange peel 1; Chervil dry 1 tsp; Oregano dry to taste; Parsley dry to taste; Rosemary dry to taste; Thyme dry to taste; Water 2.7 tbsp; Extra virgin olive oil 2 tbsp; Fine salt to taste

it fr es de br

137

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 137
Carbohydrates g 9.7
of which sugars g 4
Protein g 3.4
Fats g 9.4
of which saturated fat g 1.35
Fiber g 6.3
Sodium mg 570

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Mary Di Gioia

Pan-gratinated fennel is such a cool twist on those classic Italian dishes, right? I mean, it is amazing how much flavor you can squeeze out of this often-overlooked veggie. Really good stuff. Instead of the usual baked fennel recipe with that heavy béchamel sauce, this dish gets its crispy magic from gluten-free breadcrumbs, olives and a zing of orange zest. Italians are all about fennel from autumn through spring, and this way is perfect for making it tender and fragrant without needing the oven.

The result? It sits somewhere between a fresh fennel salad with oranges and a rich, comforting fennel gratin. And listen, the crunchy breadcrumb topping with all those aromatic herbs—it's a golden crust that's just the right amount of salty and bright. When you dig in, the flavor's layered: a bit of briny olive, a pop of citrus, and the mellow taste of fennel, all coming together in a way that feels both rustic and a touch fancy.

Across Italy, variations on fennel au gratin abound, but pan-gratinated fennel really stands out for how moist and flavorful it stays compared to oven-baked versions. It’s not just about saving time—though it cooks up fast—it's about how the herbs and orange zest really wake up the natural sweetness of the fennel. Plus, this dish pairs well with almost anything: next to a roast chicken or a simple grilled fish, it's got enough personality to hold its own.

People who enjoy roasted fennel or fennel casserole will love how this version gives a tangy and crispy bite in every forkful. So... So good. It’s a fun way to show off just how versatile fennel can be in Italian cooking, and it works for all kinds of meals, whether you’re serving a big Sunday lunch or just want something different on a weeknight. So, next time you spot some fresh fennel at the market, think about this pan-gratinated fennel—a creative take on the fennel gratin that really brings the Italian kitchen vibe home, right down to the last baked fennel recipe crumb.

How to prepare Gratinated Fennel in a Pan

To prepare the gratinated fennel in a pan, first wash and clean the fennel by removing the base and the upper part, then remove the outermost layer. Cut the fennel in half and slice them thinly 1; you should obtain about 2 lbs of cleaned fennel. Transfer the fennel into a bowl and season with 1 tbsp of oil 2 and the mix of dried oregano, parsley, rosemary, and thyme 3.

Also add the salt 4 and the chervil 5, then mix well to flavor 6.

Proceed with cooking: heat the remaining oil in a large pan, pour in the fennel and cook for 5 minutes over high heat 7. At this point, add the grated orange zest 8 and the water 9, lower the heat and cook with the lid on for 10 minutes.

After this time, add the olives 10 and the breadcrumbs 11, then increase the heat again and mix for about a minute until the coating is golden 12. Your gratinated fennel in a pan is ready to be served!

Storage

The gratinated fennel in a pan can be stored in the refrigerator for 2 days in an airtight container. Alternatively, you can freeze them.

Advice

If you wish, you can further flavor the gratinated fennel in a pan by adding sun-dried tomatoes in oil and toasted pine nuts!

You can vary the proposed aroma mix by using, for example, fresh parsley instead of chervil.

Tips and Trivia

• What is the season for fennel?

From October to May, although it is quite easy to find them during the rest of the year as well.

• Why does fennel taste like anise?

Because it is rich in anethole, an essential oil that gives it its characteristic aroma.

• What are the benefits of fennel?

Thanks to their high water content, they help eliminate toxins and excess liquids, promoting diuresis and digestion. Moreover, they have very low caloric content.

• What is the difference between fennel and wild fennel?

They belong to the same family, but sweet fennel, used in this recipe, is cultivated while wild fennel grows spontaneously.

• What is the bulb?

It is the white part of the fennel, the edible part: fennel with a round bulb is more suitable for being eaten raw, while those with an elongated bulb are more fibrous and therefore preferable for cooking.

For the translation of some texts, artificial intelligence tools may have been used.