Sort ingredients
lou100
QR Code
Listen
Pdf
Preheat the oven to 200°C.
For the breadcrumb topping, place brioche in a food processor and whiz to fine crumbs. Add remaining ingredients and pulse to combine.
Heat butter and oil in a 1.5L (6-cup) heavy-based flameproof casserole over medium heat. Add fennel, onion and marjoram, and cook, stirring, for 6-8 minutes or until softened slightly. Add stock and bring to the boil. Reduce heat to low and cook, covered, for 30 minutes or until vegetables are tender. Remove lid and stir through tomato.
Scatter breadcrumb topping over the vegetables. Transfer to the oven and cook for 40 minutes or until golden and bubbling. Scatter with pecorino to serve.