Fennel Gratin (Finocchi Gratinati)

As a main course for the serata piemontese I prepared Brasato al Barolo, beef braised in Barolo wine. I used a wagyu brisket for this that was cooked sous-vide with 2 bottles of Barolo and aromatics for 48 hours at 57ºC/135ºF. The meat was tender and juicy and the sauce was amazing. I asked my friend Resi, who was born and raised in Piemonte, still lives there, and helps me out with my blog in Italian, for suggestions for a side dish for the brasato. She suggested a gratin of cauliflower, fennel, or cardoons. I chose fennel and it was indeed a great combination. Continue reading “Fennel Gratin (Finocchi Gratinati)”