How to make fennel parmigiana

If you don't know what to cook for dinner, fennel parmigiana is the right recipe for you. Try it with smoked scamorza and you'll taste what a flavor it is!

Today we see how to prepare a tasty dish, fennel parmigiana. This recipe can be prepared at different times of the year precisely because this vegetable has a very wide seasonality. Furthermore, it is perfect both as a side dish and as a main dish , a lot depends on how rich you decide to prepare it.

For our creamy parmigiana we used smoked scamorza but know that all stringy cheeses are equally good. Also excellent is the idea (which we did not develop when wanting to prepare a vegetarian dish ), of adding slices of cooked ham between one layer and another. The preparation is quite simple and now let's see it in detail.

How to prepare the fennel parmigiana recipe

1. First, remove the stems from the fennel and wash them under running water. Then blanch them in salted water until they are tender when pierced with a fork. Approximately it will take about ten minutes.
2. Then cut them into slices one centimeter thick and dab them with kitchen paper to remove as much water as possible.
3. Meanwhile, prepare the béchamel sauce . Melt the butter in a saucepan, add the flour and cook until it turns hazelnut coloured. Pour in the milk, stirring with a whisk, and cook, adding salt and seasoning with nutmeg. It will take about ten minutes.
4. Now that all the ingredients are ready, all that remains is to assemble the dish. Spread a layer of béchamel sauce on the bottom of a baking dish suitable for cooking in the oven. Cover with fennel and then with béchamel and sliced ​​scamorza (or grated with a grater with large holes). Sprinkle with grated Parmesan and continue layering until you run out of ingredients.
5. Cook in a hot oven at 180°C for 30 minutes then leave to cool before serving.

Also take a look at our other ideas for cooking fennel : you will surely find the right one for you.

storage

The fennel parmigiana can also be prepared a day in advance and stored in the refrigerator. Once cooked, however, it can always be kept in the refrigerator for 2-3 days . You can also freeze it already portioned for up to 2-3 months .

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