Fennel parmigiana

Fennel parmigiana
Fennel parmigiana 5 1 Stefano Moraschini

Instructions

FENNEL PARMIGIANA 01350 4 PERSONS INGREDIENTS 1 kg Fennels, 1 cup of tomato sauce, 100 g of Parmesan cheese, 100 g fontina cheese, flour, frying oil, salt. Peel PROCEDURE the fennel, cut into thin slices and sprinkle with flour. FRY in hot oil, drain on paper towels and sprinkle the pretzels. Spread on the bottom of a well-greased baking dish one layer of fennel, cover with tomato sauce, sprinkle with Parmesan cheese and cover with slices of fontina. Continue alternating until exhaustion ingredients, ending with slices of fontina and Parmesan. Place in oven at medium heat for 30 minutes, leaving Brown circa. Served hot.

Fennel parmigiana

License

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