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Baked Fennel with Sausage, Apple, and Taleggio
Fennel wedges steamed tender with toasted garlic, folded with sausage crumbles, apple, almonds and Taleggio, then baked under buttered breadcrumbs until the cheese sizzles.
- YieldServes 4 to 6 as a main dish or generous side
- Hands-on50 min
- Total1 h 27 min
- Difficulty
Ingredients
- 225 gfennel sausage (or mild Italian sausage plus 1/2 tsp fennel seeds), bulk, or casings removed (about 1/2 lb)
- 1 tspextra-virgin olive oil, for browning the sausage
- 1 tbspextra-virgin olive oil, for the garlic
- 2 clovesgarlic, smashed and peeled
- ½ tspdried chile flakes
- 680 gfennel bulbs, 2 medium; stalks and root end trimmed, cut lengthwise into eighths (about 1 1/2 lb)
- 80 mlwater, plus more as needed
- 1large apple, such as Braeburn or Fuji, peeled, cored, thinly sliced (about 225 g)
- 75 galmonds, toasted (about 1/2 cup)
- 1 tspfresh thyme leaves
- 170 gTaleggio, rind trimmed off, torn into small bits (6 oz)
- to tastekosher salt
- to tasteblack pepper, freshly ground
- 55 gdried breadcrumbs, about 1/2 cup
- 1 tbspunsalted butter, in small bits
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