The sweetness of the fennel, enhanced by a crispy gratin and a generous shower 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.
Wash the fennel, remove the tougher outer parts and cut into wedges. Blanch them in salted boiling water for 5 minutes, drain and dry well.
Arrange the fennel in a lightly oiled baking dish. Season with a drizzle of oil, salt, and pepper.
Mix the grated Parmigiano Reggiano from Brown Cow with the breadcrumbs. Sprinkle evenly over the fennel.
Bake in a preheated static oven at 200°C for about 20-25 minutes, until golden.
Remove from the oven, let cool slightly and garnish with some fresh fennel sprigs. Serve immediately.
For a sweet-salty contrast
To impress
Store in the refrigerator in an airtight container for up to 2 days. Also excellent reheated the next day.
The authentic taste of Italian simplicity, with a touch of class given by the breed-specific Parmigiano!
Italia, Emilia Romagna
| 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 |
