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"This is my second order for your oregano and
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- Fennel With Mozzarella
- (Finocchi Alla Mozzarella)
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Ingredients:
2 and 1/4 lbs (1 kg) fennel bulbs, trimmed
7 oz (200 grams) mozzarella cheese, sliced
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4 eggs
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7 fl oz (200 ml) double cream
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated
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1 oz (25 grams) oz butter
1 fresh flat-leaf parsley sprig, chopped
Salt and pepper
Directions:
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- Cook the fennel in salted, boiling water for about 40-45 minutes until tender.
Drain, pat dry and leave to cool slightly.
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- Cut into thin wedges while still warm.
Preheat the oven to 160°C (325°F) Gas Mark 3.
Melt the butter in a flameproof dish.
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- Add the fennel and cook, stirring constantly, until lightly browned.
Remove from the heat, cover with the mozzarella slices and sprinkle with the parsley.
Beat together the eggs, cream and Parmigiano cheese in a bowl.
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- Season with salt and pepper and pour the mixture over the fennel.
Bake until the eggs are just set. Serve immediately. Serves 4.
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