A classic side dish of Italian tradition revisited in a gourmet key: the fennel is baked until golden and creamy, thanks to the Parmigiano Reggiano from Modenese White Cow, with its fine, aromatic, and persistent flavor. A simple dish that wins everyone over with its aroma and goodness.
Wash the fennel well, remove the hard outer parts, and cut them into wedges.
Bring plenty of salted water to a boil and blanch the fennel for 7-8 minutes, then drain and let them dry on kitchen paper.
Butter a baking dish (or ovenproof casserole) and arrange the fennel in a radial pattern.
Pour the milk over the fennel, sprinkle with a generous grating of Parmigiano Reggiano from Modenese White Cow (reserving a handful), a grind of pepper, a little salt, and nutmeg.
Add the breadcrumbs and a few knobs of butter. 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.
Italia, 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 |
