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Fennel au gratin
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
4 fennel,
60 g of butter,
1 glass of milk,
100 g grated Parmesan cheese,
50 g of breadcrumbs,
50 g of butter in small pieces,
salt,
pepper.
Introduction
Light, healthy, rich in virtue, fennel is a plant of the Umbellifers, of Mediterranean origin. Known since ancient times as a wild species (while the cultivation dates back to the fifteenth century), for its aromatic properties was used by the Romans as a conservator of commodities and placed in amphorae with dried figs or olives.
Preparing
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