Teglia Di Finocchio Ai Due Formaggi
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large fennels, approx. 400 g
- 100 g Roquefort, cut into small cubes
- 100 g parmesan, rated
- 0.25 liter ¼ milk
- 0.75 liters ¾ water
- 0.25 liter ¼ sweet cream
- a bit salt
- some butter for the mold
Print Recipe
Pin Recipe Instructions
- Cut the fennel into thin rings. Mix the milk and water, season with salt and cook the fennel in it for a few minutes until the rings are al dente. Place the fennel on a paper towel and allow to drain, then place in a buttered, ovenproof dish, pour on the cream, sprinkle with the Parmesan cheese and spread the Roquefort on top. Bake the fennel in an oven preheated to 200 degrees for about 20 minutes and serve warm.
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