A refined vegetarian main course: tender and aromatic fennel, slowly cooked and gratinated with the bold and rounded flavor of Aged Pecorino Marchigiano. A dish that transforms a simple vegetable into a true gourmet experience!
Wash and trim the fennel, removing the base and the tougher outer leaves. Cut each fennel in half.
Heat the oil in a large pan. Arrange the fennel in wedges, 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 with plenty of Aged Pecorino Marchigiano (grated or in slices). Cover again and let the cheese melt and envelop the fennel (about another 5-10 minutes).
If you want a more golden crust, you can place the pan under the oven grill for 2-3 minutes.
Plate the fennel, add a sprinkle of pecorino and garnish with the fennel fronds or green tops.
For an extra aromatic touch:
In the refrigerator, in an airtight container, for up to 2 days. Reheat before serving.
Italia, 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 |
