Stuffed fennel 2

05536 FENNEL STUFFING INGREDIENTS for 4 PERSONS with 4 large fennel top, 150 grams of Grana Padano cheese, 40 g butter, 4 tablespoons of brandy, a small onion, 40 g of walnuts, pepper, salt.

Cut the green tops and keep them aside.

Clean the fennel, wash them and cut them in half lengthwise.

Cook in boiling salted water for about 40 minutes.

Meanwhile, finely chop the onion and Brown in butter and, before browned, add the chopped fennel tops and chopped walnuts.

Mix well.

Wet with brandy and when it will be completely evaporated add salt and add a little water.

When the fennel will retire it and scavateli holding aside the pulp.

Mix the pulp with the Grana Padano and with this compound filled fennel.

Put them in a saucepan and sprinkle with the mixture of peaks and walnuts.

Put in preheated oven (180°) and simmer for about 15 minutes.

Serve immediately aromatizzandoli with freshly ground pepper.