Fennel with Minced Meat Crust

Clean the fennel bulbs, removing the outer hard ribs and trimming the stalks. Rinse the bulbs. Cut the fennel greens into small pieces, chop finely and set aside, cut the bulbs in half. Boil the clear soup together with the wine and bubble the fennel in the closed saucepan for about 10 min. Remove the fennel from the cooking pot, keeping the clear soup. Preheat the oven to 225 degrees. Finely dice the bacon. Remove the peel from the onions as well as the garlic and finely dice them. Heat the oil in a frying pan. Sauté the onions, garlic and bacon. Add the minced meat and fry it well, turning it. Season the contents of the pan. Grease a shallow ovenproof dish with butter. Place the fennel bulbs in it with the cut sides facing up and spread the minced meat mixture evenly on top. Take about 100 ml of the clear soup and stir it with the cream and the herbs. Drizzle it over the fennel bulbs. Spread the Parmesan evenly over the stuffed fennel bulbs and bake them in the oven for about 20 minutes. Sprinkle the dish with the chopped fennel greens before serving.

On a side note, be sure to rinse the fennel bulbs thoroughly before preparing, as sand easily settles between the layers of leaves.

Gratinate. For a crispy nut crust, take 100 g of hazelnut flakes.

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