Fennel to fontina
Fennel to fontina
Fennel to fontina
5
1
Stefano Moraschini
Clean the fennel and burned for 10 minutes in boiling salted water.
Drain and cut in half.
Melt the butter in a pan, add the fennel, salt and pepper and cook slowly over an open fire, mixing them and bathing them with cream.
When they are tender should fire and cover with slices of fontina.
Pass them in a hot oven at 200 degrees until the cheese is melted and slightly browned.
Calories calculation
Calories amount per person:
528
Ingredients and dosing for 4 persons
License
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