Fennel Gratin

Serves: 3/4 people
Ingredients:
- 2/3 fennels
- 3 spoons of Parmigiano Reggiano
- 1 spoons of breadcrumbs
- Extra Virgin Olive Oil
- 150g smoked Scamorza
- Salt to taste
- Black pepper to taste
- Chives or other herbs
METHOD:
Wash the fennels and cut them in slices of about 1cm. In a bowl put the grated Parmesan and breadcrumbs and mix.
Preheat the oven to 200°.
Put the parchment paper in a baking tray, place the fennels in a single layer and sprinkle with the mix of cheese and breadcrumbs, add the scamorza on top, a pinch of salt, pepper and erbs. Add 2 tablespoons of water and a drizzle of extra virgin olive oil.
Bake in hot oven for about 20 minutes, the last 2 minutes operate the grill. Serve warm