Tina’s Finocchio Gratinato

 

 

I had no idea what I’d do with Parmigiano Reggiano for this challenge, so I took to searching on the internet like anyone would do. I wound up straight at the source – http://www.parmigiano-reggiano.it/ and found a very simple recipe using fennel. I altered it a bit to my liking; for example, I didn’t feel the recipe called for enough cheese.

1 medium fennel bulb
salt
a knob of butter
a good handful or so of grated Parmigiano

Peel the fennel at the hardest parts, cut it and cook it briefly in salted water. (The original recipe calls to cut it in half, but I sliced mine several times as I preferred smaller pieces.)
Drain the fennel, melt the butter in a frying pan and lightly brown it.
Place the fennel baking dish, sprinkle it with freshly grated Parmigiano Reggiano and bake it until the cheese is completely melted.* Serve hot.

* I baked at about 150C and did not time it; I just kept my eye on the cheese.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s