Fennel to provolone
Instructions
Boil for 15 minutes in salted water the fennel, washed and hulled, divided in half.
After they drained them lightly and stuffed with thin slices of provolone, then place in a greased baking dish with half pointing upwards.
Finish with oil.
Sprinkle with Parmesan and breadcrumbs and bake in the oven.
Ingredients and dosing for 4 persons
- 4 fennel
- 100 g of spicy provolone cheese
- 2 tablespoons of grated parmesan cheese
- Salt
- White pepper
- Breadcrumbs
- Olive oil extra virgin