Baked fennels
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![Difficulty;]( "Difficulty;")
Difficulty
Very easy -
![Preparation time]( "Preparation time")
Preparation
10 minutes -
![Cooking time]( "Cooking time")
Cooking
35 minutes -
![Portions]( "Portions")
Portions
2 -
![Baking tin size]( "Baking tin size")
Baking tin size
Oven tray -
![Diet recipe]( "Diet recipe")
Dietetics
Yes -
![Vegan recipe]( "Vegan recipe")
Vegan
No -
![Vegetarian recipe]( "Vegetarian recipe")
Vegetarian
Yes -
![Without eggs]( "Without eggs")
No eggs
Yes -
![Without cooking]( "Without cooking")
No cook
No
Description
The fennels are delicious natural, they represent a truly amazing hunger-breaker, they do not make you fat and have great benevolent properties. They are often protagonists of the "cruditè" together with celery, carrot and other vegetables, possibly accompanied with pinzimonio.
But every now and then you can also get tired of the usual raw fennel and it is therefore the time to put it in the oven to soften it and make it tender and sweet.
This recipe is certainly one of the easiest, but also one of the best. A sweet and tasty side dish capable of accompanying any type of second course!
Ingredients
- A large fennel
- Extra virgin olive oil
- 2 tablespoons of breadcrumbs
- 2 tablespoons of parmesan
- Salt
- Black pepper
Preparation
- Carefully wash a fennel and remove hard or blackened parts. Cut it into 4 and then cut it into thin slices.
- Arrange the slices in a pan and season with plenty of oil, salt and a little pepper.
- Bake in a hot oven at about 180°C for about 15 minutes, take out of the oven, season with breadcrumbs and parmesan and put in the oven for another 20 minutes, turning the fennels occasionally.
- When they are soft, serve them on a serving plate.
