Ingredients for Creamed Pearl Onions and Fennel with Crispy Spiced Breadcrumbs

• 4 tablespoons (1/2 stick) unsalted butter, melted, divided

• 1 large fennel bulb with fronds

• 2 (350g) bags frozen pearl onions, thawed

• Sal kosher

• 325ml double cream

• Finely grated zest from 1 orange

• 110g panko (Japanese breadcrumbs) or coarse plain breadcrumbs

• 60g finely grated Parmesan

• 1/3 cup finely chopped flat-leaf parsley

• 1/4 colher de chá de pimenta-do-reino moída na hora

• 1/4 colher de chá de flocos de pimenta vermelha

Position rack in middle of oven and preheat to 400ºF. Brush a 2-qt. gratin or baking dish, preferably oval or rectangular, with 1/2 tablespoons butter.

Cut fennel bulb and stems into 1/4" pieces. Finely chop 2 tablespoons fennel fronds; set aside.

Combine onions, fennel bulb and stems, 1/4 teaspoons salt, and 180ml water in a large saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, cover, and simmer 5 minutes. Drain onion mixture, pat dry, and transfer to prepared dish.

Bring cream and 1/2 teaspoons salt to a boil in a small saucepan over medium-high heat, then pour over onion mixture. Bake 15 minutes.

Meanwhile, combine orange zest, breadcrumbs, cheese, parsley, black pepper, red pepper flakes, reserved fennel fronds, 1/2 teaspoons salt, and remaining 3 1/2 tablespoons melted butter in a medium bowl.

Remove onion mixture from oven and top with breadcrumb mixture. Return to oven and continue baking until breadcrumbs are deep golden brown and cream is bubbling around the edges, 25–30 minutes. Let rest 10 minutes before serving.

Aviso Legal

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