Fennel Gratin

Rinse fennel and cut off thick green stalks. Reserve some leaves and quarter fennel bulbs lengthwise, remove stalks and cook, covered, for about 5 minutes in boiling salted water.

Rinse tomatoes and dice into small cubes. Chop fennel leaves finely. Drain fennel and rinse in cold water, drain well. Spread in a greased casserole pan and sprinkle with tomatoes, season with salt and pepper. Combine breadcrumbs with cheese and fennel leaves adn sprinkle over the dish. Dot with butter flakes.