Fennel parmigiana recipe is designed for those who, like me, want a vegetable-rich, complete, and tasty dish without too much hassle: few layers, simple ingredients, and a result that wins you over from the aroma alone.
In this fennel parmigiana, the natural sweetness of fennel meets the delicate flavor of ham and the meltiness of cheese, creating a fennel recipe that is practical, quick, and perfect for either a casual dinner or to be prepared in advance and reheated at the last minute, with that crispy crust and melty heart that pleases everyone as soon as it hits the table.
Fennel is a light vegetable but nutritionally interesting: it provides few calories (about 30 kcal per 100 g, or 2.1 oz), mostly consisting of water, and contains fiber that aids digestion and regularity, helping to reduce bloating and heaviness. Nutritionally, they provide potassium, important for fluid balance and blood pressure, vitamin C for immune support, along with small amounts of calcium, magnesium, and B vitamins. Thanks to their antioxidant content, they also contribute to cell protection from oxidative stress and, due to the high percentage of water and fiber, promote a sense of satiety.
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: 2 People
- Cooking methods: Air Frying, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Fennel Parmigiana
Fennel parmigiana recipe
- 3 fennel bulbs
- 3 slices cooked ham
- 4.2 oz scamorza cheese
- 1 oz grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- to taste fine salt
Tools
- 1 Baking Pan
- Parchment Paper
- 1 Knife
- 1 Pot
- 1 Colander
- 1 Air Fryer
Steps for Fennel Parmigiana
To prepare the delicious fennel parmigiana WATCH THE VIDEO RECIPE
Clean the fennel by removing the tougher, damaged outer 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 colander and let them cool slightly.
Line a baking pan d 8 with parchment paper and lightly grease. Arrange the fennel slices in a spiral until the entire surface is covered. Fill with slices of cooked ham and slices of scamorza cheese, and cover with the remaining fennel, always in a spiral, until everything is covered. Season with a drizzle of extra virgin olive oil and grated Parmesan cheese. Bake at 356°F (180°C) in a static oven for 25-30 minutes or in an air fryer; I used the Cosori Turbo Blaze 6 qts, at 356°F (180°C) for 12-15 minutes, until golden.
Once cooked, let it rest for a few minutes and serve hot to enjoy it melty and crispy. Enjoy from Barbara!
Storage of Fennel Parmigiana
In the refrigerator: let it cool completely, then cover it with plastic wrap or place it in an airtight container. It will keep for 2–3 days. Before serving, reheat it in the oven or air fryer to restore the cheese’s softness and meltiness.
In the freezer: you can freeze it already cooked, preferably in portions. Use within 1 month. Thaw in the refrigerator and then reheat in the oven; avoid the microwave if you want to maintain a good texture.
Preparation 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 to guests.
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