A refined vegetarian second course: tender and aromatic fennels, slowly cooked and gratinated with the strong and rounded flavor of Aged Pecorino Marchigiano. A dish that transforms a simple vegetable into a true gourmet experience!
Wash and clean the fennels, removing the base and the tougher outer leaves. Cut each fennel in half.
Heat the oil in a large pan. Place the fennel wedges in, add salt and pepper, then pour in the hot vegetable broth. Cover and let cook on low heat for about 20 minutes, gently turning halfway through cooking.
Uncover, slightly increase the heat to evaporate the remaining liquid, then sprinkle generously with Aged Pecorino Marchigiano (grated or in flakes). Cover again and let the cheese melt and envelop the fennel (another 5-10 minutes or so).
If you want a browner crust, you can put the pan under the oven grill for 2-3 minutes.
Plate the fennels, add a sprinkle of pecorino and decorate with fennel fronds or green beard.
For an extra aromatic touch:
In the refrigerator, in an airtight container, up to 2 days. Reheat before serving.
Italy, Marche
| Energy (kcal) | 89.27 |
| Carbohydrates (g) | 0.76 |
| of which Sugars (g) | 0.73 |
| Fat (g) | 7.28 |
| of which Saturates (g) | 2.82 |
| Protein (g) | 4.45 |
| Fiber (g) | 1.53 |
| Sale (g) | 0.4 |
