Gratin of fennel with stuffed roasted tomatoes

1. First of all remove the stalks from the fennel and cut the bulb into quarters. With a sharp knife remove the hard core at the bottom making sure that the leaves remain intact. Cook in a large pan with salted boiling water for 5 minutes and drain well.
2. In a large frying pan melt the butter and fry the fennel quarters for 5 minutes on a medium heat. Season with salt and pepper.
3. In the meantime, mix the pecorino cheese with the nutmeg.
4. Once ready, place in a heatproof serving dish and sprinkle with the nutmeg and pecorino cheese.
5. Place under a hot grill until crispy and golden brown.

For the tomatoes:

1. Using a sharp knife cut a thin slice from the bottom of each tomato and discard. Using a teaspoon, carefully scoop out the seeds and most of the pulp keeping the tomato shells whole.
2. In a bowl, mix together the mozzarella, walnuts, goat’s cheese and basil. Season with salt and pepper and spoon into the tomato shells.
3. Place the tomatoes on a baking tray and cook in the middle of a preheated oven at 190ºC for approx 20 minutes until the cheese mixture looks melted and golden (make sure that the tomatoes are not too soft).
4. Serve immediately with a little drizzle of extra virgin olive oil on top.