The fennel millefeuille is a simple yet flavorful dish, perfect to serve as a main course or a hearty side dish. A tasty idea to make fennel appealing even to those who, like me, usually don’t love it, thanks to the delicious layers of cooked ham and provolone that make it irresistible.
It’s an easy, fragrant recipe with a golden gratin that wins you over at the first bite. Also great to prepare in advance, this fennel millefeuille is ideal for when you have little time but still want something delicious. Just a few ingredients and the result will be a creamy, flavorful, and truly inviting dish.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 fennel bulbs
- 7 oz smoked provolone
- 7 oz cooked ham
- to taste grated Parmesan
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- 1 Baking Pan
- 1 Mandolin Slicer
- 1 Bowl
Steps
First, thoroughly wash the fennel, remove the ends, and slice them very thin using a mandolin slicer. Place all the slices in a large bowl and season them with extra virgin olive oil, salt, pepper, and a handful of grated Parmesan. Mix well so that the fennel slices are evenly flavored.
Brush a baking pan or dish with a little oil and create a first layer of fennel. Place the slices of cooked ham on top and distribute the provolone cut into pieces. Continue with a second layer of fennel and repeat the filling with ham and provolone.
Finish by covering everything with a final layer of fennel, sprinkle the surface with plenty of grated Parmesan, and add a drizzle of oil to achieve a golden and crispy gratin. Bake in a static oven at 356°F for about 30 minutes, then turn on the grill for another 5 minutes. Remove from the oven, let it cool for a few minutes, and our fennel millefeuille is ready to be enjoyed 😋
