For Weekend Herb Blogging, this week hosted by Anna from Morsels & Musings, I did a Fennel-Tomato-Farfalle-Gratin. Last year I permitted the fennel-plants to bloom, so I could harvest fennel seeds, resulting this year I have a sort of "wild" fennel everywhere in my garden. ;-)

As child I did not like fennel because of the anise flavor. If you do not like this flavor too, just combine fennel with tomato.

Fennel has anti-inflammatory and anticancer effects. In addition fennel bulb is an excellent source of vitamin C.

Fennel-Tomato-Farfalle-Gratin
makes 2

2 dl homemade tomato sauce
1 fennel bulb, diced and precooked
2 tb raisins
200 g Farfalle, cooked (a little bit less than al dente)
Parmesan
butter

Preheat oven to 200 C.

Lightly butter baking dish. Mix tomato sauce, fennel, raisins and Farfalle and pour in the dish. Sprinkle Parmesan and some small pieces of butter on top. Bake for 20-25 minutes in the middle of the oven.

weekend herb blogging

More recipes and entries in English.