Carrots and Fennel ParmigianaA web-exclusive recipe from Italian Cooking and Living
4 carrots, cut in batonets
4 fennel bulbs, cut in wedges
6 tablespoons butter
1 1/2 cups Parmigiano-Reggiano, grated
Preheat the oven to 425°
In a large skillet heat 2 tablespoons of butter, add the carrots, and sauté
for 15 minutes over medium heat. Set aside. In the same skillet, heat another
2 tablespoons of butter, add the fennel and sauté for about 15 minutes.
Melt the remaining 2 tablespoons of butter. Lightly butter a baking dish and
add a layer of carrots and fennel, pour the melted butter, sprinkle with Parmigiano,
and bake for about 15 minutes, until a golden crust forms on top. Serves 4.
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