Gratinéed fennel—tender on the inside and crisp on the surface—finished with a black balsamic glaze for an intense, sweet-and-sour touch.
Video recipe
Ingredients
- 4 fennel bulbs
- 60 g breadcrumbs
- 40 g Parmigiano
- Extra virgin olive oil
- Aromatic herbs
- Cream - Basil Cream with Balsamic Vinegar of Modena Andrea Milano
- Salt and pepper
Method
1. Cut the fennel into wedges and blanch for 5 minutes. Arrange in a baking dish and sprinkle with breadcrumbs, Parmigiano, herbs and olive oil.
2. Bake at 200°C for about 20 minutes. Add the dark glaze only when serving.
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Gratinated Fennel with Dark Glaze
Gratinéed fennel—tender on the inside and crisp on the surface—finished with a black balsamic glaze for an intense, sweet-and-sour touch.
Ingredients
- 4 fennel bulbs
- 60 g breadcrumbs
- 40 g Parmigiano
- Extra virgin olive oil
- Aromatic herbs
- Cream - Basil Cream with Balsamic Vinegar of Modena Andrea Milano
- Salt and pepper
Method
1. Cut the fennel into wedges and blanch for 5 minutes. Arrange in a baking dish and sprinkle with breadcrumbs, Parmigiano, herbs and olive oil.
2. Bake at 200°C for about 20 minutes. Add the dark glaze only when serving.