Braised fennel with rosemary and Pont-l'Evêque
Return to listIngredients
- 4 fat heads of fennel, trimmed and halved
- 130g cubed pancetta
- 4 sprigs fresh rosemary, roughly chopped
- juice of half a lemon
- 3 tbsp olive oil
- 150g Pont l'Evêque, cut into slices
- 5 tbsp double cream
- salt and pepper
- Place the fennel in a large pan of water, bring to the boil and simmer for 5 minutes.
- Drain well and place in a large gratin dish.
- Sprinkle over the pancetta and rosemary and drizzle over the lemon juice and olive oil.
- Cover with foil and bake in a pre-heated oven at 190°C, 375°F, gas mark 5 for one hour.
- Uncover and lay the Pont l’Evêque slices over the fennel, then pour over the double cream.
- Return to the oven for a further 10 minutes.
- Serve as an accompaniment to grilled lamb or chicken.
