Fennel Gratin

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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