Gratin of Carasau bread and wild fennel
PORTIONS
4
PREPARATION
35 Min
COOKING
15 Min
DIFFICULTY
Easy
Ingredients
6 sheets of Sardinian bread - music paper
40 g parmesan
40 g pecorino cheese
4 shallots
2 handfuls wild fennel
to taste of olive extra virgin olive oil
to taste Salt
to taste black pepper
40 g parmesan
40 g pecorino cheese
4 shallots
2 handfuls wild fennel
to taste of olive extra virgin olive oil
to taste Salt
to taste black pepper
PORTIONS
8
PREPARATION
35 Min
COOKING
15 Min
DIFFICULTY
Easy
Ingredients
6 sheets of Sardinian bread - music paper
40 g parmesan
40 g pecorino cheese
4 shallots
2 handfuls wild fennel
to taste of olive extra virgin olive oil
to taste Salt
to taste black pepper
40 g parmesan
40 g pecorino cheese
4 shallots
2 handfuls wild fennel
to taste of olive extra virgin olive oil
to taste Salt
to taste black pepper
Preparation
Peel and slice 4 shallots. Wash and chop 2 handfuls of wild fennel, removing the toughest stems. Bring 1 liter of salted water to the boil. Immerse the fennel and shallots and cook them for 5 minutes. Drain them with a slotted spoon and reserve the cooking water.
Take 4 individual heat-resistant bowls and alternate layers of pane carasau with fennel, shallots, freshly ground black pepper, thin flakes of pecorino and parmesan and a drizzle of extra virgin olive oil. Finish with a layer of cheese, oil and pepper.
Divide the cooking water from the shallots and fennel into bowls. Place the containers with the soup in the oven to gratinate for 10 minutes and leave to rest before serving. The bread and wild fennel gratin is also excellent prepared in advance and reheated.
Carasau Bread recipes
