Italian Appetizer (Antipasti) Recipes - Stuffed Fennel with Olives (Finocchio Ripieno con Olive) Recipe

Ingredients

• 4 fennel bulbs

• 45 ml/3 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 2 eggs, hard-boiled (hard-cooked) and chopped

• 100 g/4 oz/2 cups breadcrumbs

• 15 ml/1 tbsp chopped fresh mint

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

• Salt and freshly ground black pepper

• 75 g/3 oz/3/4 cup Parmesan cheese, grated

• 8 black olives, stoned (pitted)

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Method:

1. Trim the feathery tops from the fennel and reserve. Cut the fennel in half lengthways and place in a pan of boiling salted water for 2 minutes.

2. Drain, cool and scoop out the centre layers with a sharp knife. Chop the scooped-out flesh and set aside.

3. Heat 15 ml/1 tbsp oil in a frying pan (skillet) and cook the onion for 5 minutes until golden.

4. Add the reserved chopped fennel and the garlic and cook for 2 minutes. Stir in the eggs, breadcrumbs, mint and coriander.

5. Season with salt and pepper and fin the fennel shells with the mixture. Place in an oiled baking dish and sprinkle with the Parmesan cheese.

6. Drizzle over the remaining oil and cook in a preheated oven at 200°C/400°F/gas mark 6 for 30 minutes. Garnish with the fennel tops and the olives.