Fennel with Provolone is a tasty and easy-to-prepare side dish. The fennel is gratinated with spicy Provolone cheese, grated Grana and crispy breadcrumbs for an irresistible-flavored dish.
Boil the cleaned, washed and halved fennel bulbs in salted water for 15 minutes
After draining, open them slightly and fill with thin slices of Provolone, then place them in a greased baking dish with the cut side facing up
Finish with a drizzle of olive oil
Sprinkle with Grana and breadcrumbs and gratin in the oven
Store in the refrigerator in an airtight container for up to 2 days
This recipe originates from the Campania region in Italy
Italy, Campania
| Energy (kcal) | 245.28 |
| Carbohydrates (g) | 1.39 |
| of which Sugars (g) | 1.39 |
| Fat (g) | 18.3 |
| of which Saturates (g) | 10.86 |
| Protein (g) | 18.35 |
| Fiber (g) | 0.86 |
| Sale (g) | 1.22 |
