Gratinated Fennel I

Finely dice carrot, garlic, onion and celery. Scald tomatoes and chop coarsely. Heat oil and sauté vegetables until translucent. Add tomatoes and bay leaf spice. Season with sugar, salt, pepper and paprika powder. Cook everything briefly.

In the meantime, clean the fennel and cut it into finger-thick slices (save a little bit of the green!). Put the fennel slices into the paradeiser sauce and steam for about 20 minutes without lid (the paradeiser sauce must boil).

Then put everything together in a gratin dish, cover with the mozarella slices and sprinkle with the pine nuts. Bake in the oven at 200 degrees until the cheese starts to brown.

Sprinkle with the finely chopped fennel greens.

It goes very well with a little bit of bread and a good red wine.

From the recipe collection of Andreas Kohout

Our tip: Use your favorite red wine for cooking!

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