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Ingredientes
- 4 1/2 lb fennel bulbs salt and pepper, freshly grnd
- 1/4 c. grated cheese (caciocavallo or possibly parmesan) extra virgin olive oil, (about 1/2 c.) or possibly
- 3 1/2 Tbsp. butter
Direcciones
- Wash and trim the fennel bulbs, cutting away the stalks, base, and outer leaves. Quarter the bulbs and remove any tough core.
- Blanch the fennel in boiling salted water till tender, 8 to 10 min. Drain well.
- Preheat the oven to 400F / 200CF. Lightly oil or possibly butter a baking dish large sufficient to hold the pcs in a single layer.
- Place the pcs of fennel close together in the baking dish. Sprinkle with salt and grind lots of pepper on top. Spread the cheese proportionately over the fennel and drizzle with the extra virgin olive oil or possibly dot with the butter.
- Bake till the cheese is golden brown and the fennel juices are bubbling about 10 min. Run under the broiler if the top is not golden brown sufficient. Let stand for 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 6 servings | |
| Calories 82 | |
| Calories from Fat 75 | 91% |
| Total Fat 8.54g | 11% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 82mg | 3% |
| Potassium 7mg | 0% |
| Total Carbs 0.08g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 1.44g | 2% |
