Stuffed fennel has been a real surprise.
Tired of eating them raw in salads, I tried my aunt’s recipe which is always loved by everyone, and when she invites us for lunch, to our delight, they are never missing from her table.
Simple to prepare, they can be served as either a main course or a side dish.
With a filling of potatoes, meat, and cheese, they whet the appetite and one leads to another.
Fennel is a vegetable that is available almost all year round and is an excellent source of wellness. Purifying and digestive, they are rich in minerals as they are composed of 90 percent water and rich in fiber.
Some recommend eating them raw at the beginning of the meal to get a good amount of fiber, while others recommend them at the end of the meal to aid digestion.
I would say that any moment of the meal is ideal for consuming them.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing stuffed fennel, a true surprise
- 2 fennel
- 14 oz cooked potatoes
- 1.75 oz smoked scamorza cheese
- 1 oz grated Parmesan cheese
- 3.5 oz ground beef
- as needed extra virgin olive oil
- as needed fine salt
- 1 egg
- as needed crushed pistachios
Tools
- 1 Bowl
- 1 Potato Masher
- 1 Baking Dish
- 1 Fork
- 1 Pot
Steps for preparing stuffed fennel, a true surprise
To prepare the delicious stuffed fennel, we start by removing the stalks and discarding the tougher and damaged outer leaves. Then we cut the core and gently open all the leaves. We then cook them in a pot with plenty of water or in a steam pot, for about fifteen minutes.
Meanwhile, in a bowl place the boiled potatoes mashed with a potato masher, grated scamorza, the egg, minced meat, salt, and grated Parmesan, then beat the egg and mix all the ingredients with a fork.
Once the fennel is cooked, oil and salt the surface of a baking dish, and arrange the fennel on top, side by side.
Then stuff them abundantly, with the help of a fork, until they are well filled and bake at 355 degrees Fahrenheit for about 30 minutes, until lightly browned.
Once cooked, drizzle with extra virgin olive oil and, if desired, sprinkle with crushed pistachios and serve hot as a side dish or, if you multiply the quantities and make plenty, as a main course.
Preservation and Notes
Stuffed fennel can be kept in the fridge for two days. Before eating, I recommend reheating in the oven at 320 degrees Fahrenheit for 5 or 6 minutes. During the warm season, they are excellent served at room temperature.
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