It’s easy to make vegetables appetizing. Just find the right recipe like the fennel with fontina that I present to you today. The melted cheese with which they are covered and the oven gratin turn them into a truly tasty side dish. Not to mention how simple it is to make this dish. So let’s not waste any more time and get cooking!
Other side dishes with fennel:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients for Fennel with Fontina
- 28 oz fennel (weight after removing waste)
- 2 tbsp butter
- 1 2/3 cups milk
- 4.6 oz fontina
- salt
- black pepper
Tools
- 1 Pot
- 1 Baking pan
Preparation of Fennel with Fontina
Clean the fennel by removing the stalks and part of the base. Wash them well under running water and cut them into slices about half an inch thick.
In a large pot, melt the butter before adding the fennel. Salt and pepper to taste. If, like me, you need to place them in two layers, salt and pepper both.
At this point, pour the milk over the fennel and cook over medium-low heat for about twenty minutes, stirring gently from time to time.
Meanwhile, cut the fontina into small pieces.
After cooking the fennel, transfer them to a previously buttered baking pan and pour their cooking liquid over them.
Finally, sprinkle the entire surface with the fontina and season with freshly ground black pepper.
Transfer the pan to the oven and gratin the fennel with fontina (using the grill function) for about 5/7 minutes or until golden. Remove from the oven and let them cool slightly before serving. Enjoy! Paola
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