Gratinated Wild Garlic Fennel Vegetables

For the gratinated wild garlic fennel vegetables, cut the fennel bulbs in half vertically and remove the rest (the outer leaves). Use the fennel greens for the broth.

Boil a liter of salted water with lemon juice,blanch the peppers briefly and remove them. Now cook the fennel in it for 25 minutes.

Remove the fennel and let it drain. Keep the fennel stock. Coat an ovenproof tray with good olive oil.

Roughly chop the tomatoes, put them on the tray and place the fennel bulbs inside, drizzle with fennel stock (about 1/8 liter) and season heavily with salt and pepper.

Finely chop the wild garlic, parsley and onion. Fry the breadcrumbs onions and garlic in a little olive oil (2 tsp olive oil).

Remove the pan from the heat and mix everything together and spread everything over the fennel bulbs. Bake in a preheated oven at 200 °C for about 20 minutes.

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