Fennel with Mozzarella cheese

 

1 kg fennel
1 onion
1 garlic clove
4 tbs olive oil
1 bay leave
1 tb thyme
1/8 l meat broth
1 can tomatoes
Salt, pepper
250 g mozzarella cheese
2 tbs bread crumbs
2 tbs grated Parmesan cheese


Cut the onions and garlic in small pieces and sauté in the oil until golden brown. Add the tomatoes, broth, thyme and the bay leave and let simmer.
Preheat the oven to 220°C.
Meanwhile wash the fennel and cut it into 1 cm slices. Bring water to boil and add some salt and the fennel slices. Boil for about 5 minutes. Drain and add the fennel to the tomatoe sauce and let simmer for another 10 minutes.
Place the sauce and fennel in a baking dish. Cut the mozzarella into small cubes and put on top of the dish. Mix the bread crumbs and Parmesan cheese and sprinkle evenly on top. Bake for about 10 minutes or until golden brown.
Enjoy:)