Gerösteter Parmesan Fenchel

Roasted Parmesan Fennel

Pane-Bistecca
Roasted Parmesan fennel is so easy to make and is worth making in large quantities. You have very little to do, so it’s a very popular dish!

Fennel is an old, originally Mediterranean crop that occasionally grows wild in Central Europe. It needs a warm location with moderately dry, nutrient- and base-rich loamy soil.

There are three varieties of common fennel or garden fennel:
The varieties differ in their use and growth.
– Vegetable fennel, bulb fennel or onion fennel (the bulbs of vegetable fennel are widely used today, which can be used raw in salads or steamed in vegetable dishes, e.g. as a garnish for fish dishes).
– Spicy fennel or sweet fennel (finely chopped fennel leaves are used in small quantities to season soups, salads, mayonnaises and for vinaigrette sauces).
– Wild fennel or bitter fennel
– The dried, ripe fruits of fennel, which are also incorrectly referred to as “fennel seeds”, are a spice similar to aniseed. They can be baked into brown bread.
Prep time
5 min
Cooking time
35 min
Portions
4
Total time
40 min

Ingredients

  • 3-4 Fennel Bulbs

  • Olive Oil

  • Salt and Pepper

  • Paprika

  • Chili

  • Oregano

  • 30 g Parmesan grated

Instructions

1

Step 1

Cut the fennel into slices approx. 1-2 cm thick and place in a greased gratin dish. Season well and sprinkle over the Parmesan.
2

Step 2

Drizzle with a little olive oil and roast in the oven at 180 C for 30-35 minutes.
3

Step 3

The fennel will remain slightly crispy! (if you want the fennel soft, you should roast it for another 10 minutes or pre-cook it in salted water before baking).

Notes

Very simple and good! Here are some more Fenner Recipe!
Gerösteter Parmesan Fenchel
Gerösteter Parmesan Fenchel
Gerösteter Parmesan Fenchel
Gerösteter Parmesan Fenchel

You may also like
AlcoholFrom around the worldChiliEuropeVegetablesGluten-freeMainsItalyCheesePumpkinMealsRiceRisottoSpecialsVegetarianStartersOnion

Risotto alla Zucca

1 Mins read
Risotto alla Zucca Pane-Bistecca This risotto alla zucca is perfect for the fall season! Pumpkin also gives the risotto a wonderfully rich…
EggplantFrom around the worldChiliEuropeMeatVegetablesGluten-freeMainsItalyCheeseGarlicHerbsMealsBeefPorkSpecialsOnion

Überbackene gefüllte Auberginen

1 Mins read
Gratinated stuffed Eggplants Pane-Bistecca Recently, these round, thick eggplants have also become available in Switzerland. I ate them for the first time…
AlcoholFrom around the worldChiliEuropeFennelMeatVegetablesGluten-freeGnocchiMainsChickenItalyCheeseGarlicHerbsMealsCapsicumMushroomsSauceSwitzerlandSpecialsTomatoOnion

Hühnerbrust-Gorgonzola Pfanne mit Gnocchi

1 Mins read
Chicken Breast Pot with Gnocchi Pane-Bistecca Chicken breast pots are easy to make, and you can add whatever you like or have…

Leave a Reply

Your email address will not be published. Required fields are marked *