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
