Fennel parmigiana (white, creamy, delicious) the quick recipe! – Gordon Ramsay’s version

Fennel Parmigiana


There Fennel Parmigiana it's a single dish or side exquisite! Variant of the classic eggplant Parmigiana! In this case realized blank with slices of fennel slightly blanched, then assembled in layers with smoked provola, bechamel And parmesan! In the end baked in the oven where the ingredients embrace between them and one is formed surface au gratin and golden it's a creamy and racy interior watering!

Fennel Parmigiana

It's about a quick and very easy preparation! The secret for a perfect result it is blanch the whole fennel and cut them to equal slices and then dry them! So that does not get watery! that way it will be a lot simple to assemble the layers! If a few slices fall apart, no problem, it will bind in the pan with the rest! Few gestures and yours White fennel parmigiana it will be ready to cook!

Perfect from prepare in advance both as a single dish for lunch or for dinner; both in small portions like winter outline, or appetizer or vegetarian main course! Believe me you will love it of the taste and texture of this wonder!

Discover also:

Fennel au gratin (the perfect recipe, quick to have a crunchy and light surface!)

PREPARATION TIMES

Preparation Cooking Total
20 minutes 40 minutes 1 h

Ingrediants

Quantity for 4 people

  • 4 fennel
  • 300 gr of smoked provolone
  • 1 dose of my bechamel (which you can also make with oil!)
  • 5 – 6 tablespoons of parmesan or parmesan
  • salt

Method

How to make fennel Parmigiana

First of all, prepare the Béchamel base in 5 minutes!

Then clean the stalk and beard fennel and then rinse them.

Then blanch them whole in water and salt for 10 minutes, they should be slightly soft under the prongs of the fork.

Finally, cut them into slices of about 1 cm and gradually place them on absorbent paper, dabbing them so that they absorb all the water.

Then arrange in a pan 1 ladle of rather slow and soft bechamel sauce and a layer of fennel on top:

how to make fennel parmigiana

on top, add pieces of provolone, 1 ladle of well distributed béchamel, a handful of parmesan and then start again in layers, ending with a last layer of fennel, béchamel, scattered provola and parmesan.

Finally, seal in the pan with aluminum foil.

Bake in a static oven at 180 ° for about 30 minutes in the central part and finally remove the aluminum.

Then raise to 200 °, place in the upper part of the oven and operate the grill for 10 minutes until it becomes beautiful golden

Yours is ready Fennel Parmigiana

Fennel Parmigiana

It keeps very well for 3 days both cooked and raw ready to cook!

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