Ingredients

• 160 g caprino cow
• 150 g Parmigiano Reggiano Dop
• 2-3 fennel
• paprika
• melissa
• thyme
• tarragon
• almonds with the peel
• extra virgin olive oil

For the recipe of fennel with cheese, cut the sheaths in half
fennels obtaining "boats". Brush with a little oil and place in each a stick of Parmesan cheese (10-12 g each); bake at 200 ° C for 5 minutes to gratin and soften the cheese.
Stir energetically the goat with a little oil to make it creamy and then incorporate the chopped herbs. Remove the small boats and complete them with the goat's foam and a handful of coarsely chopped almonds; season with oil, paprika and fresh herbs.

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