Parmigiano-Reggiano oven gratinated fennel

Oven gratinated fennel is good as a dish in itself, or as an accessory. And gratinating fennel with parmesan is just so good. And it is perfect some fish, meat or chicken. The recipe is made as a side dish for 2 persons.

FENNEL AU GRATIN INGREDIENTS

  • Fennel
  • 1 lemon
  • About 1/2 dl of Parmigiano-Reggiano
  • Olive oil
  • Salt and pepper

INSTRUCTIONS

  1. Heat up the oven to 225C
  2. Boil some water
  3. Clean the fennel and divide it into 4 pieces, if you have a large bulb cut lengthwise.
  4. Cook the fennel with the juice from half a squeezed lemon for about 5 minutes.
  5. Place fennel in an oven tray, pour some olive oil over it and brush the fennel so that it has olive oil all over it.
  6. Then sprinkle Parmigiano-Reggiano all over it.
  7. And lastly salt and pepper on top.
  8. Leave in the oven for about 20 minutes. The cheese should be golden brown.
  9. Serve and enjoy!

/Malin

By Malin Nordblom

If you wan’t to use the photos or content please e-mail me first at fabfoodieswede@hotmail.com

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