A classic side dish from Italian tradition revisited with a gourmet twist: the fennel is baked until golden and creamy, thanks to Parmigiano Reggiano from Vacca Bianca Modenese, which has a fine, aromatic and persistent flavor. A simple dish that wins everyone over with its aroma and goodness.
Wash the fennel thoroughly, remove the tough outer parts and cut into wedges.
Bring plenty of salted water to a boil and blanch the fennel for 7-8 minutes, then drain and dry on kitchen paper.
Butter a baking dish (or oven casserole) and arrange the fennel in a circular pattern.
Pour the milk over the fennel, sprinkle generously with grated Parmigiano Reggiano from Vacca Bianca Modenese (reserving a handful), a grind of pepper, a little salt and nutmeg.
Add the breadcrumbs and some butter flakes. Finish with the remaining Parmigiano.
Bake in a preheated static oven at 190°C for about 25-30 minutes, until golden and perfectly gratinated.
To impress:
Store in the refrigerator in an airtight container for 1-2 days. Reheat in the oven before serving.
Italy, Emilia Romagna
| Energy (kcal) | 96.98 |
| Carbohydrates (g) | 4.66 |
| of which Sugars (g) | 2.06 |
| Fat (g) | 6.08 |
| of which Saturates (g) | 3.72 |
| Protein (g) | 5.35 |
| Fiber (g) | 1.68 |
| Sale (g) | 0.2 |
