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Crusty fennel in the oven

Tagliatelle Parma


  • Serves 2 big eaters: 

    • 2 fennels
    • 160 g pancetta cubes 
    • 3 slizes of old bread 
    • 1 tbsp of olive oil 
    • 3 tbsp of Parmigiano 
    • 200 g gorgonzola
    • handful of chopped hazelnuts
    • parsley 


Cut the fennel into slizes of 1 cm.
Put the parsley with the Parmigiano and bread into a mixer and turn into crumbs.

Sprinkle the fennel slizes with olive oil, pepper and salt. Mingle them together with the breadcrumbs mixture. Put the fennel in an ovenplate. Cover with the Gorgonzola, pancetta and hazelnuts. 

Put into an oven of 200 degrees until you obtain a crust and the fennel has slightly turned soft. 

HAPPY 2022! & Buon Appetito!

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