| Time | Servings | Difficulty |
|---|---|---|
| 00:40 | 3 | Easy |
Introduction
To share
I made this fennel mozzarella gratin recipe so as not to lose the beautiful fennels that I had in the fridge. It’s a very simple dish in which I pre-cooked the fennel so that it is tender. It is a melting dish, slightly creamy, au gratin, gourmet and without meat.
The extra thing:
- Find all my Italian recipes and my vegetarian recipes
- Add garlic
Ingredients
| 3 fennel | |
| 1 bouquet garni | |
| 2 balls of mozzarella | |
| 1 tbsp grated Parmesan | |
| 1 tbsp of mascarpone | |
| 1 knob of unsalted butter to grease the dish |
Instructions
|
1
|
Cut the fennel into pieces, set aside.
Bring a large volume of boiling water in a casserole dish and add the bouquet garni. Stir in the chopped fennel, lower the heat to medium high and cook for about 20 minutes so that they are soft. |
|
2
|
Drain the mozzarella and cut into pieces, set aside.
Drain the fennel and place it in a bowl, add the mascarpone, parmesan and mozzarella. Adjust seasoning. |
|
3
|
Preheat the oven to 200 ° C.
Grease the gratin dish, pour in the fennel and cheeses. Bake for 10 minutes while the dish is browned. To serve. |
