Fennel gratin
Published on 7 April 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Fennel
Parmigiano slices
Extra virgin olive oil
Salt and pepper
I wash and thinly slice fennel.
I put oil and fennel in a wide pan.
Halfway through, salt and pepper.
I cook over fairly high heat, keeping crisp.
I lightly oil a non-stick baking dish, spread fennel thinly and evenly and thinly slice grana.
I cover with grana slices, oil and ground pepper and grill a few minutes until cheese melts. Serve hot. Make ahead, cover with foil and grill shortly before serving.
Parmigiano slices
Extra virgin olive oil
Salt and pepper
I wash and thinly slice fennel.
I put oil and fennel in a wide pan.
Halfway through, salt and pepper.
I cook over fairly high heat, keeping crisp.
I lightly oil a non-stick baking dish, spread fennel thinly and evenly and thinly slice grana.
I cover with grana slices, oil and ground pepper and grill a few minutes until cheese melts. Serve hot. Make ahead, cover with foil and grill shortly before serving.
Original source: https://incucinaconlilly.com/2014/04/07/finocchi-gratinati/
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