Fennel to mozzarella
Instructions
Boil fennel well washed in salt water.
Drain, dry as much as possible and, once warm, cut into thin wedges.
In an ovenproof dish let melt the butter, add the fennel, stir and let Brown.
Cover them with the sliced mozzarella and sprinkle a little chopped parsley.
In a Holster beat the eggs with the cream, grated cheese, salt, pepper and pour it all over the fennel.
Place the baking dish in a preheated oven at 160 degrees and withdrawn as soon as the eggs are softly curdled.
Serve immediately.
Ingredients and dosing for 4 persons
- 1000 g of fennel
- 200 g of mozzarella
- 4 eggs
- 30 g of butter
- 1 glass of cream
- Grated cheese
- Parsley
- Salt
- Pepper