- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2-3
- Cooking methods: Oven
- Seasonality: Winter
- Energy 387.96 (Kcal)
- Carbohydrates 12.88 (g) of which sugars 5.32 (g)
- Proteins 22.56 (g)
- Fat 26.26 (g) of which saturated 13.17 (g)of which unsaturated 11.76 (g)
- Fibers 4.59 (g)
- Sodium 1,052.20 (mg)
Indicative values for a portion of 250 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
Notes and Variations
You can cook fennel in a pan instead of boiling it. Just add a drizzle of oil and a bit of hot water or broth.
You can replace the bacon with speck or cooked ham. You can use other cheeses instead of provola, as long as they are soft and can melt during the oven baking.
Cooking times vary based on the size of the fennel wedges. Before removing from the oven, check that they are tender by piercing them with a fork.
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