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Fennel Soup

di Academia Barilla

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Fennel Soup
50 minutes


First course


Ingredients for 4 people

10 ½ ounces saffron bread (or rustic bread)
1 pound fennel
7 ounces fresh Pecorino cheese sliced
2 tablespoons butter
3 ½ tablespoons extra virgin olive oil
Salt and pepper to taste

Preparation 30 minutes preparation + 20 minutes cooking
1. Wash fennel under running water and julienne

2. Boil over high heat in a pot of salted water for 25 minutes

3. Drain, setting aside 2 ladlefuls of cooking water

4. Cut bread into 1/2-inch slices

5. Heat oil and 1 tablespoon of butter in a pan over high heat and sauté bread slices on both sides

6. Arrange half the cooked fennel in a baking dish

7. Add bread slices and cover with half the sliced cheese

8. Make another layer with the remaining fennel, a bit of salt and freshly ground pepper

9. Cover with the remaining cheese and the reserved ladlefuls of cooking water

10. Sprinkle with bits of butter

11. Bake in a preheated 400°F oven until cheese has melted and there is a thin golden crust

12. Serve immediately in the baking dish