in Recipes

Teglia di finocchio ai due formaggi

updated

Spread the love

Ingredients for 4 servings:

  • 2 large fennel, approx. 400 g
  • 100 g Roquefort, in small cubes
  • 100 g Parmesan, grated
  • ¼ liter of milk
  • ¾ liter of water
  • ¼ liter sweet cream
  • some salt
  • some butter for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Fennel and two types of cheese in a casserole dish. A very tasty fennel dish.

Slice the fennel into thin rings. Mix the milk and water, season with salt, and cook the fennel for a few minutes until the rings are “al dente.” Place the fennel on a paper towel and let it drain. Then place it in a buttered, ovenproof dish. Pour in the cream, sprinkle with the Parmesan cheese, and arrange the Roquefort on top. Bake the fennel in an oven preheated to 200°C (400°F) for about 20 minutes and serve warm.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Greek Meze: Garlic Cream

Coconut porridge with fresh berries