Ingredients
- 400 g Emmentaler Dop
- 250 g fontina
- 10 pcs fennel
- Grated Grana Padano Dop
- grated
- butter
- milk
- salt
For the fennel parmigiana recipe, peel the fennel and cut them vertically into slices 5-6 mm thick; boil them in salted boiling water for about ten minutes, draining them when they are cooked al dente. Cut the fontina into chunks, collect them in a saucepan and melt them with a little milk on a very sweet fire to obtain a rather fluid fondue; once ready, add salt if necessary.
Spread a layer of fondue in a baking dish (23 × 24 cm), create a layer of fennel, cover them with thin slices of emmentaler and grated grit, continue in this order finishing with a layer of fennel, fondue threads, grated grit and a few flakes of butter. Grate in the oven at 180 ° C for 15-20 minutes.
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