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