Preparation: 10‘ – Cooking: 20‘

Donna Cristina advises to enjoy them with: Müller-Thurgau D.O.C.– Sauvignon D.O.C. – Lugana D.O.C.– Malvasia Bianca I.G.P.

Ingredients for 4 Persons

400 g of Fennel

100 g of grated Parmesan

A few drops of Olive oil and Chili Donna Cristina

50 g Butter

Salt

Clean, wash and cook the fennels in salted boiling water

Once „al dente“, drain them and let cool.

Cut them into fairly thick slices

Butter a baking dish and melt the remaining butter.

Place a first layer of fennel in the dish

Add grated Parmesan, a little butter and a drop of olive oil with red chili

Cover with a second layer of fennel with the same procedure until all ingredients are used up.

In the preheated oven, brown the fennels at 190 ° C for 10 minutes.

Serve