Baked Fennel in Parchment is a tasty side dish that is very easy to prepare.
Few ingredients and lots of flavor, a very simple process for a perfect accompaniment to any type of main course, meat, fish or cheese.
Fennel, which is rich in minerals, fiber and vitamins and has a high water content, is recommended for stomach ailments, has a detoxifying effect, improves liver function and is also an excellent ally for coughs and inflammation of the respiratory tract.
Ingredients:
- 2 large bulbs of fennel
- 80g (3 oz) Grana Padano cheese, shaved
- 70g (2.5 oz) Taggiasca olives
- 2 tablespoons capers
- Extra virgin olive oil
- Salt
How to make Baked Fennel in Parchment:
- Wash the fennel bulbs, remove the stalks and spoiled outer leaves, remove the base and cut into thin slices and place in a bowl.
- Slice the olives and add to the fennel.
- Add the capers and Parmesan shavings and season with extra virgin olive oil and salt.
- Mix thoroughly.
- Prepare four sheets of baking paper.
- Divide the fennel mixture between the sheets of paper, seal each sheet to form a bag and secure each bag with kitchen twine.
- Place the bags on a baking tray and bake in the oven at 180 °C (350 °C) for half an hour.
- Serve the baked fennel in packets hot.
Bon Appetit!
