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Finocchio Alla Parmigiana

chef.pierre's picture
Ingredients
  Fennel 4 , trimmed
  Fennel head 4 , trimmed and quartered
  Pepper To Taste
  Parmesan cheese 3 Tablespoon, grated
  Flour 2 Tablespoon
  Water 2 Pint (1.2 Liters)
  Lemon juice 1
  Lemon 1 , juiced
  Butter/2 tablespoon oil 1 Tablespoon
  Oil 2 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Interest: 
Everyday
Servings: 
4

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