Fennel with gorgonzola is a very tasty and simple side dish to prepare. Perfect for accompanying main dishes or enjoying as a vegetarian main course, you will only need a few ingredients to bring something truly special to the table.
In this recipe, the fennel is first blanched to soften and then baked; this way they remain tender and succulent.
You can cook this dish in both the oven and an air fryer. Instructions for both cooking methods are at the end of the recipe.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 8 Minutes
- Portions: 4
- Cooking methods: Boiling, Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.32 lbs fennel
- 0.42 cups milk
- 3.5 oz gorgonzola
- salt
Tools
- Air Fryer twin resistance 10 liters
- Air Fryer twin resistance 6 liters
Steps: Fennel with Gorgonzola
First, put a pot of salted water on the stove and bring to a boil.
Wash the fennel and trim the ends, cut them in half, then into quarters, and rinse them under running water.
When the water boils, add the fennel and cook for about 3 minutes: they should only soften slightly.
Meanwhile, put the milk and gorgonzola in a bowl and mix with a fork to blend them and create a cream.
After draining the fennel, place them in a baking dish and pour over the cream of milk and gorgonzola, then bake at 374°F for 18 minutes.
In the air fryer, 13 minutes at 338°F will suffice.
The fennel with gorgonzola is ready, serve immediately.
FAQ (Questions and Answers)
How can I substitute gorgonzola?
Use taleggio instead.
