CRISPY BAKED FENNELS

Baked fennel au gratin is a delicious and quick side dish to prepare. These are fennel cooked in the oven without béchamel to make them lighter, or fennel cut into thin slices and flavored with Parmiggiano Reggiano cheese.

INGREDIENTS:

3  Fennel.
50g. Butter or extra vergin olive oil.
5 Tablespoons Parmiggiano Reggiano cheese.

PREPARATION:

First of all, carefully clean the fennel, rinse and cut into 19mm – 3/4” slices, and cook in boiling water ① for 5 minutes, without overcooking.

Drain them, let them dry and arrange them in a baking tray ② previously greased with butter③ or oil, spread small pieces of butter over the fennel, or sprinkle them in a radius, with a drizzle of oil and finally a pinch of salt.

Sprinkle them evenly with the Parmigiano Reggiano ④, and put in a hot oven at 180°C – 356°F in the middle part for about 20 -25 minutes, in order to obtain a golden crust ⑤.

Your crispy baked fennels gratin is ready to be served.