The fennel parmigiana recipe is designed for those who, like me, want a vegetable-rich, complete, and tasty main dish without too much hassle: few layers, simple ingredients, and a result that wins you over from the aroma.
In this fennel parmigiana, the natural sweetness of fennel meets the delicate flavor of ham and the creaminess of cheese, creating a fennel recipe that’s practical, quick, and perfect for an informal dinner or for preparing in advance and reheating at the last minute, with that crispy crust and gooey center that pleases everyone as soon as it hits the table.
Fennel is a light yet nutritionally interesting vegetable: it provides few calories (about 30 kcal per 100 g), is mostly composed of water, and contains fiber useful for promoting digestion and intestinal regularity, also helping to reduce bloating and heaviness. Nutritionally, they provide potassium, important for fluid balance and blood pressure, vitamin C to support the immune system, along with small amounts of calcium, magnesium, and B vitamins. Thanks to their antioxidant content, they also contribute to the protection of cells from oxidative stress, and due to their high water and fiber content, they promote a feeling of fullness.
White fennel parmigiana is ideal to serve as a main course or a single dish
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Air Fryer, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Fennel Parmigiana
Fennel Parmigiana Recipe
- 3 fennel
- 3 slices cooked ham
- 4 oz provolone cheese
- 2 tbsp grated parmesan
- 2 tbsp extra virgin olive oil
- to taste fine salt
Tools
- 1 Baking pan
- Parchment paper
- 1 Knife
- 1 Pot
- 1 Strainer
- 1 Air Fryer
Steps for Fennel Parmigiana
To prepare the delicious fennel parmigiana WATCH THE VIDEO RECIPE
Clean the fennel by removing the outermost tough and damaged leaves. Wash them under running water and slice them not too thinly. Blanch them in salted water for 4-5 minutes. Drain them with a strainer and let them cool slightly.
Line a baking pan d 20 with parchment paper and lightly grease. Arrange the fennel slices in a spiral until covering the entire surface. Stuff with slices of cooked ham and provolone slices, and cover with the remaining fennel always in a spiral until completely covered. Drizzle with extra virgin olive oil and sprinkle with grated parmesan. Bake at 350°F in a static oven for 25-30 minutes or in an air fryer, I used the Cosori Turbo Blaze 6 lt, at 350°F for 12-15 minutes, until golden.
Once cooking is finished, let it rest for a few minutes and serve hot to enjoy it gooey and crunchy. Enjoy your meal from Barbara!
Storing Fennel Parmigiana
In the fridge: let it cool completely, then cover with plastic wrap or place it in an airtight container. Keeps for 2–3 days. Before serving, reheat in the oven or air fryer to restore the softness and gooeyness of the cheese.
In the freezer: it can be frozen already cooked, preferably in portions. Use within 1 month. Thaw in the fridge and then reheat in the oven; avoid the microwave if you want to maintain good texture.
Prepare in advance: you can assemble it the day before, store it raw in the fridge well covered, and cook it the next day, a recommended solution if serving guests.
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