Le Ricette

Fennel Soup

di Academia Barilla

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Le ricette
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PREPARATION TIME
50 min
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DIFFICULTY
Easy
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TYPE
First course
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ITALIAN REGION
Sardegna


Ingredients for 4 people


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


Ingredients


fennel

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

7
Make another layer with the remaining fennel, a bit of salt and freshly ground pepper.

8
Cover with the remaining cheese and the reserved ladlefuls of cooking water. Sprinkle with bits of butter.

9
Bake in a preheated 400°F oven until cheese has melted and there is a thin golden crust.

10
Serve immediately in the baking dish.


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