Fennel au Gratin with Ricotta Forte Mousse
Fresh fennel topped with almonds is baked and served alongside a delicious mousse of ricotta forte or strong ricotta, a typical product of the Salento Region of Puglia, Italy. It's an easy first course that's also gluten-free!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer, First Course, Side Dish
Cuisine: Italian
Servings: 8
Calories: 368kcal
- 3 fennel
- 200 gr almonds blanched
- salt and pepper to taste
- 5 ml olive oil extra virgin
Ricotta Mousse
- 200 gr ricotta forte or substitute gorgonzola cheese
- 300 gr soft cream cheese room temperature
- 100 ml cream 10% cream
Slice fennel lengthwise into thick slices and then blanch in boiling water, drain and cool on ice
Prepare a baking sheet with parchment paper, arrange cut fennel in the shape of a heart, brush with olive oil and add salt and pepper to taste
Pulverize half of the almonds and chop the remaining half of almonds into large pieces/ slices. Sprinkle the fennel with the almonds and drizzle with a little olive oil
Bake at 220 C or 425 F for 10 minutes until the almonds are browned
- If you substitute gorgonzola or a firmer cheese for ricotta forte you'll need to add a bit more cream to get a smooth consistency.
- Don't overcook the fennel - it should be slightly crisp and firm rather than soggy so it holds its shape when plated.
- Nutrition calculations are estimates.
Calories: 368kcal | Carbohydrates: 7g | Protein: 11g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 151mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 800IU | Calcium: 156mg | Iron: 1.1mg