Recipe - Fennel Au Gratin With Citrus Crust

2 One half pound Tomatoes,ripe
2 Cloves Garlic
1 Branch Thyme
1 Branch Rosemary
1 Bayleaf
One half cup Vegetable broth
Salt, Pepper
2 1/16 pound Fennel (ca.4 )
2 ounce Bread Crumbs
2 tablespoon Parmesan cheese,grated
One half Peel of Orange
One half Peel of Lemon
5 Leaves Lemonmelisse
5 tablespoon Oliveoil

1. Dip the tomatoes shortly in boiling water and than peel and cut into
quarters.

2. Peel garlic and cut into cubes and saute in 4 tablespoons oil; add
tomatoes and the herbs; fill up with the broth and season with salt and
pepper.Cover and simmer 15 minutes.

3. In the meantime bring a lot of saltwater to a boil, clean the fennels
take off the green part and chop it finely. Cut the fennels lenghtwise
in 1 cm thick slices and cook in the saltwater 5 minutes; remove with
spoon and put into the tomato mix and cook all 1520 minutes more.

4. Heat oven to 220 degrees Celsius.

5. Arrange the fennel slices in a gratin form, fish scalelike and pour
over the tomatoesauce.

6. Mix the breadcrumbs with cheese, orange and lemon peel.

7. Mix fennel green with the lemon melisse and sprinkle that and the
crumbs evenly over the vegetables.

8. Pour reminding oil overall and bake 10 15 minutes until golden
brown.

Out of Die Actuelle magazine

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini