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Gratin of fennel with stuffed roasted tomatoes


  • 4 large fennel bulbs

  • ¼ tsp freshly grated nutmeg

  • 70g salted butter

  • 50g freshly grated pecorino cheese

  • Salt and pepper to taste

  • For the tomatoes:

  • 6 beef tomatoes

  • 2 tbsp of crushed walnuts

  • 180g goat’s cheese (without the rind)

  • 125g ball of mozzarella cheese (drained and finely chopped)

  • 2 tbsp freshly chopped basil

  • Salt and pepper to taste


  • 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.

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