Fennel bake without béchamel with ham and cheese, or fennel parmigiana without béchamel, easy, quick and tasty.
Since I rediscovered cooked fennel, these vegetables are no longer only a solution for fresh salads, but are also the right base for many last-minute dinner recipes to prepare in a few minutes, such as Baked fennel in foil, Milk-gratinated fennel or Fennel gratin with béchamel and sausage.
So today I want to tell you about a tasty recipe similar to a fennel parmigiana without béchamel, or rather a quick fennel flan with ham and cheese, without béchamel. A delicious last-minute recipe, really tasty and flavorful, a light main dish, also great if you want to avoid too many calories.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Hours
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Energy 365.95 (Kcal)
- Carbohydrates 11.63 (g) of which sugars 4.91 (g)
- Proteins 27.63 (g)
- Fat 22.02 (g) of which saturated 13.64 (g)of which unsaturated 7.57 (g)
- Fibers 6.17 (g)
- Sodium 820.04 (mg)
Indicative values for a portion of 300 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
- 1 fennel bulb (large or two small)
- 7 oz mozzarella (or provola)
- 2 oz cooked ham
- to taste nutmeg
- to taste black pepper
- 2 oz Parmigiano Reggiano PDO (or grana)
- 1 tablespoon all-purpose flour
- 3.5 tbsp milk
- to taste salt (a pinch)
Tools
- Baking dish
- Mandoline slicer
Preparation
Choose a fresh, firm fennel bulb, clean it, remove the fronds and the tougher outer leaves, rinse it and slice it thinly using a mandoline slicer.
Place half of the slices in a baking dish, add a little Parmigiano, black pepper and nutmeg, distribute the ham and half of the mozzarella.
Sprinkle with a little flour, it will absorb some of the moisture from the mozzarella (if you use provola, use a bit less), cover with the remaining fennel slices, add more cheese, the rest of the mozzarella, pepper, a little flour and a pinch of salt (oil only if you like, but it’s not necessary).
Bake in a fan-assisted oven for about 25 minutes at 356°F, remove from the oven and let rest for 20 minutes covered with a tea towel, then serve.
Serve the fennel bake with ham and cheese hot so it’s nice and melty. Any leftovers should be stored in the refrigerator in an airtight container for up to 24 hours and reheated as needed.
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