Course: second
Difficulty: easy
Dishes: 2
time: 10′ prep. 20′ cooking
INGREDIENTS
- 2 large fennels
- 100 ml of Storica Nera Bio
- 200 ml di cooking cream
- 100 g di grated Parmesan cheese
- 50 g di breadcrumbs
- 2 tbsp. butter
- Salt and pepper to taste
- Nutmeg to taste
- Extra virgin olive oil
METHOD
Step 1
Clean the fennels by removing the tougher outer leaves and tops. Cut into slices about 1 cm thick. Blanch in salted water for 5-7 minutes until tender but still crispy. Drain and leave them to cool on a dry cloth.
Step 2
In a frying pan, melt the butter over medium heat. Add the grappa and let it fade for a couple of minutes.
Pour in the cream, season with salt, pepper and a sprinkling of nutmeg. Stir well and cook for 5 minutes until a slightly thick sauce is obtained.
Step 3
Place the fennel slices in an oven dish lightly greased with oil. Pour the grappa sauce evenly on top. Cover with grated Parmesan cheese and breadcrumbs.
Bake in a preheated oven at 200°C for about 15-20 minutes, until the surface is golden brown and crispy. Optionally switch on the grill in the last 5 minutes for a perfect gratin.