Stuffed fennel the simple and delicious recipe. Fennel is a vegetable that has recently been often present in my kitchen. They are great even raw, but I always prefer them cooked. The recipe I want to share with you today is for delicious Baked Stuffed Fennel. A filling with breadcrumbs, Parmesan, and the inside of the fennel and a gratin in the oven, but the now indispensable air fryer works perfectly as well. Don’t miss out on the recipe for Fennel Sticks and Fennel Flatbread either. Fennel is low in calories, light, and rich in vitamins (especially A, C, and B), and minerals. They have diuretic, digestive, antioxidant, and anti-inflammatory properties. Many reasons to enjoy their season and consume them in abundance, and they are also very tasty. So let’s run to the kitchen and prepare some Baked Fennel together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 124.65 (Kcal)
- Carbohydrates 12.46 (g) of which sugars 2.43 (g)
- Proteins 5.66 (g)
- Fat 5.36 (g) of which saturated 1.99 (g)of which unsaturated 1.23 (g)
- Fibers 2.94 (g)
- Sodium 255.75 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Gratinated Fennel
- 4 fennel
- 2.82 oz breadcrumbs (from bread)
- 1.76 oz grated Parmesan cheese
- to taste salt
- 1 pinch pepper
- to taste extra virgin olive oil
How to Prepare Stuffed Fennel
Clean the fennel by removing the stalks, the harder base, and the most damaged outer parts. Wash them under running water and cut them in half. Plunge the fennel into boiling salted water and let them cook for 10 minutes. Drain them and let them cool on a plate.
Using a knife, remove the central part from the fennel halves. Arrange the shells side by side in an oiled baking dish. Chop the central part of the fennel into small pieces and mix them in a bowl with the crumbled breadcrumbs, grated Parmesan cheese, a pinch of pepper, and the finely chopped garlic clove.
Fill the fennel shells with this mixture using a spoon. Add a drizzle of extra virgin olive oil on top. Pour half a glass of water into the baking dish on the side. Let the fennel bake in a hot oven at 375°F for 18-20 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
For tastier fennel, you can add speck and/or small pieces of cheese to the filling
If you don’t like the taste of garlic, you can remove it from the recipe
Don’t miss the recipe for Baked Fennel with Béchamel
