{"id":162584,"date":"2024-11-04T09:26:57","date_gmt":"2024-11-04T01:26:57","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=162584"},"modified":"2024-11-04T09:27:02","modified_gmt":"2024-11-04T01:27:02","slug":"geroesteter-parmesan-fenchel","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2024\/11\/04\/geroesteter-parmesan-fenchel\/","title":{"rendered":"Ger\u00f6steter Parmesan Fenchel"},"content":{"rendered":"\n
\"Ger\u00f6steter<\/figure>\n\n\n\n
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Roasted Parmesan Fennel<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n 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!\n

\nFennel 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. \n

\nThere are three varieties of common fennel or garden fennel:
\nThe varieties differ in their use and growth.
\n– 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).
\n– Spicy fennel or sweet fennel (finely chopped fennel leaves are used in small quantities to season soups, salads, mayonnaises and for vinaigrette sauces).
\n– Wild fennel or bitter fennel
\n– The dried, ripe fruits of fennel, which are also incorrectly referred to as \u201cfennel seeds\u201d, are a spice similar to aniseed. They can be baked into brown bread. \n <\/div>\n
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Prep time<\/div>\n
5 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
35 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
40 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t