Finocchio Alla Parmigiana Recipe
Ingredients
| Heads of fennel - 4, trimmed and quartered | ||
| Pepper | 1 | |
| Parmesan cheese | 3 Tablespoon, grated | |
| Flour | 2 Tablespoon (For the blanc de legumes) | |
| Water | 1.2 Liter (For the blanc de legumes) | |
| Lemon juice | 1 (For the blanc de legumes) | |
| Butter | 1 Tablespoon (For the blanc de legumes) | |
| Oil | 2 Tablespoon (For the blanc de legumes) | |
Directions
MAKING
1 For blanc de legumes: In a bowl, mix flour and water.
2 Tip into a pan and add the lemon juice and butter or oil.
3 Cook fennel in blanc it (de legumes until tender and drain well.
4 In a buttered gratin dish, arrange the fennel and garnish with pepper.
5 Sprinkle parmesan and bake in the oven at 400 degrees farenheit (200° C/Gas Mark 6) until the cheese is golden brown.
SERVING
6 Serve hot.
1 For blanc de legumes: In a bowl, mix flour and water.
2 Tip into a pan and add the lemon juice and butter or oil.
3 Cook fennel in blanc it (de legumes until tender and drain well.
4 In a buttered gratin dish, arrange the fennel and garnish with pepper.
5 Sprinkle parmesan and bake in the oven at 400 degrees farenheit (200° C/Gas Mark 6) until the cheese is golden brown.
SERVING
6 Serve hot.
Chef
