Just recently I have fallen totally and absolutely in love. Not with the man himself, although Yotam Ottolenghi is a real cutie, but with each and everyone of his - and his friend and co-author Sami Tamimi's - books. (Note to husband: all I want for my birthday is "Plenty"...).
I was surprised to see Ottolenghi "The Cookbook" has only now been released in the US, the European version dating from 2008. So to revive the cookbook challenge I challenged myself to do in order to give at least some of my far too numerous cookbooks a workout, and also because I had just found plump, juicy, white and wonderful fennel bulbs at the market I tackled this very interesting fennel crumble. Interesting because the crumble is made just like a traditional crumble with flour, butter and sugar (with a bit of grated parmesan mixed in) and I was rather curious how that would work out on garlic and thyme infused fennel. Well, it does and very deliciously so.
I adjusted the portions to serve three and cut 2 big bulbs of fennel (the core discarded) into slices. Drizzle with olive oil and season with freshly ground pepper, fleur de sel and some thyme leaves plus 2 crushed garlic cloves. Distribute evenly into a gratin dish and add a very generous slug of cream.
For the crumble rub 150 gr flour, 50 gr sugar and 100 gr cold butter (cut into pieces) together then add 50 gr of parmesan.
Cover the dish with aluminum foil and bake in a preheated oven (200°C/400°F) for 45 to 50 minutes. Take off the foil and add a few more sprigs of fresh thyme and a good handful of cherry tomatoes.
Bake, uncovered for 15 to 20 more minutes. I served this with filet mignon but think it would be great with fish, too. And one thing is sure: this is not the first but last time I have prepared this, this recipe is a keeper!
Ottolenghi's Fennel Crumble
This looks so delicious. Thanks for the great idea. Greetings Ingrid
ReplyDeleteMmmmmm this look really good and fennel I love. Keep well Diane
ReplyDeletei love fennel and never thought of making it like this. i will have to give it a try. it looks delicious!
ReplyDeleteFor most of my life, I had few encounters with fennel but over the last 5 years which coincide with our time in Sablet, I have grown to love fennel. So a good fennel recipe coming along with your recommendation will definitely be tried out very soon. Happy Valentine's Day. Joyeuse St Valetin.
ReplyDeleteYottam is a cutie. As soon as David Lebovitz wrote about him, I went to buy his books.
ReplyDeleteOh, how I wish we had more fennel here! When I do find it, it's like 5 tl for just one small bulb! :-( Someday. Enjoy for me!
ReplyDeleteI too a huge fan of Ottolenghi! Your (his) :) crumble looks wonderful!
ReplyDeleteThis looks absolutely fabulous ! I never know how to cook fennel. I'll try this as soon as I can buy fennel to "my farmer". Thanks for sharing.
ReplyDeleteI love fennel and now this new version of cooking it is simmering in the oven and will sure be delisious, thanks Mrs. Schü!
ReplyDeleteWhat a delicious cookbook challenge. :) I've made many crumbles before but never once with fennel as the main ingredient. Can't wait to try it. Must be very unique. I love the cherry tomatoes on top with a burst of color and flavor too.
ReplyDeleteThis is intriguing and a must try....great photos. Did you see any ties being cut?
ReplyDeleteI am with you Barbara, love Ottolenghi's stuff - have you seen his travels in Turkey? fascinating. I haven't experimented much with fennels, and this recipe looks gorgeous, look forward to trying out! x Ozlem
ReplyDeleteA friend cooked this for a dinner party and it was one of the most delicious things I've ever tasted - if anyone has half a mind to try this I'd say JUST DO IT!!
ReplyDeleteilove fennel too,,but never throw the core away.......its lovely to chew ,,if you have nothing else to chew on....x Querino de-Freitas
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