Finocchi etti al gorgonzola

Italian Food and Flavours


Finocchi etti al gorgonzola


Fennel sliced thinly and cut into smallish pieces
onions or leeks chopped finely
freshly grated parmesan


Sauté onion or leeks in the pan, when the onion is wilted add the fennel, season with salt and pepper. When the fennel is cooked, about 10 minutes, remove from the heat

Add a teaspoon of grated parmesan to a pan with a little olive oil and press with a spatula. as soon as the parmesan melts remove from the pan and leave to cool and harden.

To serve, create a “box” with the parmesan slices, fill with the fennel mixture and crumble with the gorgonzola.

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