The world is divided between those who love fennel and those who hate them. In 20 years of cooking I realized that broccoli is not the stone of the scandal, but fennel. I, who have always and madly loved them even if only boiled, therefore find myself thinking, inventing, improvising recipes and disguises to make them at least appetizing. I was inspired by a dish proposed by @simo_veggie_fit to prepare this pan of fennel au gratin:
Wash and clean the fennel, slice them thinly and leave the slices to marinate in the lemon juice. Soak the capers in warm water so that they lose the excess salt. Arrange the baking paper on a baking dish, oil lightly and pour half the breadcrumbs evenly, make a layer of fennel, partly overlapping them so as not to leave holes. Distribute the tomato sauce, the drained and chopped capers, 2 tablespoons of extra virgin olive oil, plenty of dried oregano, 1 teaspoon of cardamom powder and the grated rind of the lemon. Bake at 180 ° C for 40 ', checking every now and then that the fennel that comes out of the sauce does not turn black.
One more idea?
If you want to make this dish a complete second course, you can add coarsely crumbled tofu between the fennel layer and the tomato layer, a slice of bread and your lunch or dinner will be ready!