Finocchio alla parmigiana (fennel with parmesan) - Stefano Faita
Fennel is a staple in Italian cuisine! Known for its crunchy texture and aniseed flavour, here we prepared it with lemon, tarragon, Parmesan and balsamic vinegar.
Ingredients
- 2 fennel bulbs
- 60 ml (¼ cup) Stefano extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 175 ml (¾ cup) fresh Parmesan, finely grated
- 1 lemon, zest
- 2–3 sprigs fresh tarragon, leaves removed
- Stefano balsamic vinegar, for garnish
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