When I first saw this recipe I sneered almost astonished and with disbelief. How it could be a delicious and fresh idea?! Fennel with oranges?! Milk and Parmigiano on top of it?! Baked in the oven?! Come on! That sounds disgusting!

And then I just bought fresh fennel, some oranges, fresh coconut milk and I gave it a try.

The result was unbelievably unthought and unexpected. Light and tasty. Easy and ready in 50min baking time included!

I modified the original Italian recipe replacing with the exact amounts cow milk with a fresh coconut one, grated parmesan cheese using a vegan version. Puffed rice, quinoa or other puffed, gluten-free grain can be a substitute for breadcrumbs. You can even prepare your own breadcrumbs portion. Get some gluten-free bread, dry it slightly in the oven and crush it gently inside a paper bag, adding some extra salt.

Ingredients:

• 3 large fennels
• 1 orange
• 3 tbsp GF breadcrumbs (or substitute – look above)
• 100g grated veg cheese
• 1 pinch salt
• 1 pinch pepper
• 1 glass fresh coconut milk
• 100g black olives without stone

Always remember to use organic ingredients!

Preparation:

Preheat your oven up to 190C.

Wash fennels, cut them in slices, dry.

Cut orange in half. Half crush to obtain fresh orange juice. Other half cut in slices.

Put dried fennel inside a large bowl.

Pour milk and squeezed orange juice. Mix gently.

Add salt, pepper, breadcrumbs and half of your grated parmesan. Fold and set aside for 5 min.

Prepare a baking tray, put sone baking paper, put a drizzle of olive oil just to keep it greasy.

Place the whole content of the bowl including the sauce on the baking tray. put olives, slices of half of you orange, sprinkle with the remaining breadcrumbs and parmesan.

Bake for 30 – 40 min till the crust became golden.

Cool and taste!

Bon Apetit!