BatterSide DishEggsFennelVegetablesGluten-freeItalyCheeseHerbsCornVegetarian

Finocchio alla Parmigiana – Fennel in Parmesan

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Ich bin von meinen Wanderabenteuern zurück und was koche ich als erstes? Meine Lieblingsfenchel Finocchio alla Parmigiana! Wusstet Ihr, dass Fenchel die einzige Pflanzenart der Gattung Foeniculum ist? Sie gehört zur Familie der Doldenblütler. Sie ist heutzutage eine weitverbreitete Gemüse-, Gewürz- und Heilpflanze. Ich erinnere mich, dass mein Sohn nach der Geburt Magenkrämpfe hatte und immer mal wieder Fencheltee trank. Man muss ihn aber sehr verdünnen, da Fencheltee Stoffe beinhaltet, die evt. ein Krebsrisiko hervorrufen kann.

Auf jeden Fall habe ich mich gleich auf die Fenchel gestürzt, die jetzt in Saison sind und sie mit Parmesan gekocht. Es geht ganz schnell!

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I’m back from my hiking adventures and what’s the first thing I cook? My favorite fennel! Did you know that fennel is the only plant species in the genus Foeniculum? It belongs to the umbelliferae family. It is a widely used vegetable, spice and medicinal plant these days. I remember that my son had stomach cramps after birth and used to drink fennel tea every now and then. However, you must dilute it very much, because fennel tea contains substances that can possibly cause a cancer risk.

In any case, I immediately pounced on the fennel, which are now in season and cooked them with Parmesan. A very quick recipe!

Finocchio alla Parmigiana

Für 2 Personen:
2 Fenchel, in Viertel geschnitten

Teig:
2 Eier
Salz und Pfeffer
Oregano
50 g Maismehl
30 g geriebener Parmesan
Wasser bis der Teig nicht zu dickflüssig ist

Die Fenchel Viertel in Salzwasser fast weich kochen, abtropfen und etwas auskühlen lassen. Unterdessen den Teig mischen, dann die Viertel im Teig wenden. In heissem Oel allseitig braten und heiss servieren.

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Serves 2:
2 Fennel, cut into quarters

Dough:
2 Eggs
Salt and Pepper
Oregano
50 g Corn flour
30 g grated Parmesan Cheese
Water until the dough is not too thick

Boil the fennel quarters in salted water until almost tender, drain and let cool slightly. Meanwhile, mix the dough, then turn the quarters in the dough. Fry in hot oil on all sides and serve hot.

teig
backen
fertig
Finocchio alla Parmigiana
Finocchio alla Parmigiana
Finocchio alla Parmigiana
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