Today, we're highlighting fennel, a powerful culinary delight that's packed full of essential vitamins and minerals. Fennel thrives in Switzerland from May to November, and we've paired it with a special touch of our unique Primavera del Ticino honey.
The recipe for our Honey-Fennel Gratin is surprisingly simple, yet the flavours are rich and sophisticated.
- 4 large fennel bulbs, tops trimmed off and cut into wedges
- Pinch grated nutmeg
- 1 garlic clove, grated
- 250ml double cream
- 1 tbsp Primavera del Ticino honey
- 50g parmesan
- Heat oven to 200C.
- Put a pan of salted water on to boil. Boil the fennel for 5-6 minutes.
- Arrange the fennel in an ovenproof dish, season and sprinkle with nutmeg.
- Stir the garlic and honey into the cream and pour over the fennel.
- Top with the Parmesan, then bake for 20 mins until golden.
The fennel's aniseed undertone combines beautifully with the creamy and garlicky sauce, while the Parmesan cheese adds a delightful savoury bite. What elevates this dish to the next level is the drizzle of Primavera del Ticino honey. This honey is collected in the spring when the forests of Malcantone in sunny Ticino transform into a white sea of acacia trees and wild cherries. The bees prefer these aromatic blossoms and conjure a floral, fruity honey that pairs perfectly with the natural sweetness of fennel.
As we cook, let's remember the importance of bees, our pollination powerhouses. Without their hard work, we wouldn't have the myriad of fruits, vegetables, and indeed, honey we enjoy.
Happy cooking and bon appétit!