- 2 medium fennels
- 4 tbsp of bread crumbs
- 4 tbsp fresh grated Parmigiano Reggiano o Grana Padano cheese
- salt and peppers
How to make it
- Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core and then cut each in 3-4 wedges. Rinse them.
- Set a steamer basket in a large pot and half-fill the pot with water. Bring the water to a boil. Then place the fennels in the steamer basket. Cover the pot and steam for about 10-15 minutes, until the fennels get tender.
- Heat the oven to 200 ºC. Place the fennel into a round baking sheet large enough to hold them in a single layer. Combine the cheese, bread crumbs, salt and pepper and sprinkle evenly on the fennels. Add some butter flakes and bake for around 20 min, until the top gets brown.
Recipe by Mad & Delicacy