Fennel au gratin with Parmigiano Reggiano from Brown Cow
The sweetness of fennel, enhanced by a crispy gratin and a generous sprinkle of aged Parmigiano Reggiano from Brown Cow, offers a refined and irresistible side dish, perfect to accompany main courses or for a light and tasty lunch.
Ingredients
- Fresh fennel
600g600g - Parmigiano reggiano from brown cow 24
100g100g - Breadcrumbs
30g30g - Extra virgin olive oil
30mL30mL - Salt and black pepperto taste
- Sprigs of fresh fennel frondsto taste
Purchasable products
Parmigiano Reggiano Brown Cows 24 months (approx. 1 KG)
1 product1 product € 25.90
Sunflower Honey
€ 8.00
BALSAMIC VINEGAR OF MODENA IGP PEARLS (50 g)
€ 7.20
Preparation
- STEP 1 OF 5
Wash the fennel, remove the tougher outer part, and cut into wedges. Blanch in salted boiling water for 5 minutes, drain and dry well.
- STEP 2 OF 5
Place the fennel in a lightly greased baking dish. Season with a drizzle of oil, salt, and pepper.
- STEP 3 OF 5
Mix the grated Parmigiano Reggiano from Brown Cow with the breadcrumbs. Sprinkle evenly over the fennel.
- STEP 4 OF 5
Bake in a preheated static oven at 200°C for about 20-25 minutes, until golden brown.
- STEP 5 OF 5
Remove from the oven, let cool slightly, and garnish with a few sprigs of fresh fennel fronds. Serve immediately.
Suggestions
For a sweet-savory contrast
To impress
General Information
Storage notes
In the refrigerator, in an airtight container, for up to 2 days. Also excellent reheated the next day.
More information
The authentic taste of Italian simplicity, with a touch of class from the breed's Parmigiano!
Origin
Italia, Emilia Romagna
Analysis
Attention
Macronutrients (100 gr)
Attention
| Energy (kcal) | 110.76 |
| Carbohydrates (g) | 3.86 |
| of which Sugars (g) | 0.99 |
| Fat (g) | 7.72 |
| of which Saturates (g) | 3.01 |
| Protein (g) | 5.76 |
| Fiber (g) | 1.87 |
| Sale (g) | 0.21 |
- Proteins5.76g·30%
- Carbohydrates3.86g·20%
- Fats7.72g·40%
- Fibers1.87g·10%