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White Parmigiana with Fennel, Burrata, Olives and Prosciutto

White Parmigiana with Fennel, Burrata, Olives and Prosciutto

Procedure: 50 minutes

Cooking time: 30 minutes

People: 6

Difficult: easy

 

Ingredientes:

 

-4 fennels

-400g burrata

-30g parmigiano reggiano 24 months

-q.s. flour

-q.s. salt

-40g olives from Liguria

-2 eggs

-70g bread crumbs

-1 spoon dry origano

-q.s. peanut oil

-q.s. black pepper

-q.s. Prosciutto cotto

 

Procedure:

  1. To cook the fake fennel parmigiana with burrata, first wash 4 fennels (about 1.5 kg in total) depriving them of the green part (keep the leaves aside) and the hardest external sheaths, wash them, slice them finely and put them soak in ice and water for 30 minutes, then drain and dry them with a tea towel.
  2. Beat 2 whole eggs in a deep dish with a little salt and pepper, dip a few fennels at a time, then pass them in the flour and fry them in plenty of hot peanut oil. Drain them and place them on baking paper to make them lose the excess oil, then repeat the same operations with the remaining fennel.
  3. Mix 70 g of breadcrumbs with 30 g of grated Parmesan cheese, 40 g of Ligurian black olives, diced prosciutto cotto and 1 tablespoon of dried oregano, distribute half of the mix on the fennels previously arranged in an ovenproof dish, then sprinkle them with 400 g of burrata made into small pieces.
  4. Complete the preparation with the remaining fennel and sprinkle with the remaining mixture of breadcrumbs and Parmesan, then place the pan in the oven at 250 ° C for 5-7 minutes. The fake white fennel parmigiana with burrata is a truly delicious second vegetarian that will conquer you with its flavor, texture and originality.
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