Fennel Gratin

Fennel Gratin

Serves: 3/4 people


  • 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


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


By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.