Julho 31, 2010 | Visitas: 10
1 Estrela2 Estrelas3 Estrelas4 Estrelas5 Estrelas (Sem votos)
Fennel Gratinata

  • 3 large or 4 to 5 small fennel bulbs
  • 3 Tbs. butter
  • salt
  • black pepper, freshly ground
  • ¼ cup parmigiano−reggiano, freshly grated

  1. Cut the fennel tops where they meet the bulb and discard them. Pare away
  2. any bruised or brownish parts from the bult and cut off a thin slice from
  3. the bottom. Cut the bulb in lengthwise slices about ¼ inch thick and wash
  4. by soaking them in cold water.
  5. Turn on the oven and set at 450 degrees farenheit. Bring to a boil a pot of
  6. water large enough to comfortably accommodate the fennel slices. Place the
  7. fennel in the boiling water and cook until tender, about 5−10 minutes. Drain
  8. or lift the fennel out of the water carefully so as not to break the slices
  9. (some will inevitably break but you can still use them).
  10. In one or more shallow baking dishes or sheet pans, place the fennel in a
  11. single layer. Season with salt and pepper, sprinkle with the parmesan cheese
  12. and dot with butter. Place in the preheated oven and bake until golden
  13. brown, about 10−15 minutes. Remove from the oven and serve at once.


© 2006-2019 Todos os direitos reservados. | Política de Privacidade | Contacto: maisreceitas@gmail.com