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Fennel Parmesan » Simple and Healthy Recipe! ✅

This winter fennel parmigiana is “in bianco,” as they say in Italy: a tomato-less “white” version with a creamy custard-like filling of eggs, milk, and Parmigiano Reggiano with a crispy, golden top of other cheeses. and breadcrumbs. . Satisfying enough to serve as a vegetarian main dish or in smaller portions as a side dish, this is a good party dish.

If you want to make it ahead of time, you can easily follow the first few steps until you pour over the egg mixture. When ready to cook, pour the egg mixture into the prepared pan, add the parm/breadcrumbs, and bake! —Emiko

This recipe is shared in collaboration with the Parmigiano Reggiano Consortium. – Publishers

  • 2 large fennel bulbs (about 1 pound)

  • 1/4 teaspoon salt, plus more to taste

  • 2 eggs

  • 1/2 cup of milk (125ml)

  • 4 ounces grated Parmigiano Reggiano (about 120 grams), divided

  • freshly ground black pepper

  • 4 tablespoons of breadcrumbs

  • 2 balls of fresh mozzarella (about 250 grams or 9 ounces)

  • 3 tablespoons extra virgin olive oil, plus a little to grease

  1. Heat oven to 350°F.

  2. Cut off the tough base of the fennel bulb and all the stems (if there are green leaves, save for garnish, coarsely chopped), then, turning the fennel on its side, slice into 1/3-inch-thick slices.

  3. Bring a pot of water to a boil, add 1/4 teaspoon of salt, and place the fennel slices in the pan. When it returns to a boil, continue cooking for another 5-10 minutes or until a fork easily inserts into the fennel. Drain.

  4. In a medium bowl, combine the eggs, milk, and half of the Parmigiano Reggiano. Whisk together with freshly ground pepper. Set aside.

  5. In a small bowl combine the rest of the Parmigiano Reggiano with the breadcrumbs. Set aside.

  6. Generously grease a skillet with olive oil. Arrange a layer of fennel, cover with half the mozzarella, evenly distributed. Follow with another layer of fennel and the rest of the mozzarella. Pour over egg mixture, then coat evenly with breadcrumb mixture, fennel leaves (if saved), and drizzle with olive oil.

  7. Cook, uncovered, until golden brown and bubbly, about 15 to 20 minutes. I highly recommend letting it sit for about 10 minutes (uncovered to preserve the crispy topping) to set before serving.

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