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Ingredients for 4 people
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- 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
Le Ricette
Fennel Soup
di Academia Barilla
PREPARATION TIME
50 min
50 min
DIFFICULTY
Easy
Easy
TYPE
First course
First course
ITALIAN REGION
Sardegna
Sardegna
Tags
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
Preparation 30 minutes preparation + 20 minutes cooking
Wash fennel under running water and julienne.
Boil over high heat in a pot of salted water for 25 minutes.
Drain, setting aside 2 ladlefuls of cooking water.
Cut bread into 1/2-inch slices.
Heat oil and 1 tablespoon of butter in a pan over high heat and sauté bread slices on both sides.
Arrange half the cooked fennel in a baking dish. Add bread slices and cover with half the sliced cheese.
Make another layer with the remaining fennel, a bit of salt and freshly ground pepper.
Cover with the remaining cheese and the reserved ladlefuls of cooking water. Sprinkle with bits of butter.
Bake in a preheated 400°F oven until cheese has melted and there is a thin golden crust.
Serve immediately in the baking dish.
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