Mozzarella with Fennel

Italian winter comfort food at its finest! Finocchi alla Mozzarella is a simple rustic dish that is good with a green salad or served with a side of beef. The subtle anise flavour of the fennel paired with the cream and cheese is a match made in heaven.

Essential Ingredients - Fenel with Mozzarella


2 Large Fennel Bulbs

1 Medium White Onion

2- 3 Tbsp Butter

400g Mozzarella

1/2 C Parmesan

1/8 C Parsley

4 Eggs

1 C Heavy Cream

Sea Salt

Freshly Ground Black Pepper


Pre-heat convection oven to 325°F.  

In a large sauté pan, melt 2tbsp butter. Cut onion into ¼” wedges and sauté in pan until lightly brown and beginning to caramelize. Remove from pan set aside.

Trim and clean the fennel bulbs.

In a large pot cook the fennel in salted boiling water for 35-40 min or until fork tender. Drain and cool. When still warm cut the fennel bulbs into 1/4” wedges. Melt 2 Tbsp butter in onion sauté pan and  cook the fennel until lightly browned.

Add onion to pan and lightly toss on a low heat until combined.

Butter a 9-10” casserole dish into which evenly layer the fennel and onion mixture.

Cover the mixture with ¼ inch slices of mozzarella cheese and sprinkle with 1-2 Tbsp of parsley.

In a bowl whisk together eggs and cream and then stir in Parmesan cheese.

Next season dish liberally with freshly ground pepper and a pinch of sea salt. Then poor egg mixture evenly over the dish.

Season again with pepper and then bake until cheese is melted and eggs have set.

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