Fennel Parmesan

Name: Fennel Parmesan
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Fennel (to clean) 1.3 lbs; Provola cheese 5.3 oz; Prosciutto cotto 3.9 oz; Parmigiano Reggiano PDO cheese (to grate) 2.1 oz; Extra virgin olive oil to taste

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Difficulty: Easy
Prep time: 10 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Rossella Maraio

Fennel parmigiana? Oh yeah, it's like bringing that cozy, comforting vibe from Southern Italy straight to your dinner table. And look, instead of the usual eggplant, this one uses fennel bulbs—sliced thin and layered with provola cheese. It's super tender and savory. Really good stuff. Each bite has that soft feel inside, while the top gets all golden and just a bit crispy from the baked cheese—honestly, it is pretty hard to resist.

Folks who love traditional parmigiana dishes will definitely enjoy this fennel parmesan twist. It gives you all the warmth and satisfaction of comfort food but with a lighter, more delicate spin. For real. Southern Italians have been crafting their own versions of parmigiana for years, and this one stands out for how it lets the fennel shine. You really notice the mild, almost sweet flavor of fennel paired with that melted cheese layer.

Picture this baked fennel recipe gracing family gatherings or a Sunday table in the south of Italy. It just fits right in. Provola cheese is a big part of what makes it taste so good—it's a bit moist and melts really nicely. Pulls everything together. No heavy sauce or loads of extras; just simple ingredients working in a super tasty way. And people often talk about this as a go-to fennel casserole when they want something filling but not too rich.

The tangy cheese with the mellow fennel gets everyone reaching for seconds. In some places, you might even find little twists—like a sprinkle of breadcrumbs for more crispy texture or a dash of herbs on top. Pretty much. No matter the small changes, the heart of this Italian fennel dish stays the same: comfort, ease and a dish that feels both new and familiar.

From the first bite, you get why this fennel gratin has become a favorite—it's simple, homey and lets great ingredients do their thing. Whether you’re enjoying it in a bustling Italian kitchen or trying it out at home, this dish offers a taste of Southern Italy's welcoming spirit. Seriously good.

How to prepare Fennel Parmesan

To prepare the fennel parmesan, start by cleaning the fennel: remove the green part 1 and cut them in half, then slice them thinly with a mandoline to obtain very thin and even slices 2. Cut the provolone into slices first, then into cubes 3.<\/p>

Take an 8x12 inch baking dish, pour the extra virgin olive oil on the bottom 4 and evenly spread a handful of grated cheese 5. Place the first layer of fennel, trying to cover the entire surface 6.<\/p>

Add the provolone cubes 7 and cover with slices of cooked ham to form a compact layer 8. Continue with a second layer of fennel, then finish with more grated cheese 9.<\/p>

Drizzle with a little olive oil 10 and bake in a preheated static oven at 392°F for about 35 minutes, until the surface is golden and slightly gratinated 11. Once ready, take the fennel parmesan out of the oven and let it cool for a few minutes before cutting and serving it, so you can have compact and perfect slices to bring to the table 12!<\/p>

Storage

The cooked fennel parmesan can be stored in the refrigerator for 2-3 days, sealed in an airtight container or well covered with plastic wrap.<\/p>

If you prefer, you can freeze it after cooking and letting it cool completely.<\/p>

Tip

For a vegetarian version, you can remove the cooked ham and use smoked scamorza cheese instead: it will give a more intense flavor and an irresistible note to your fennel parmesan.<\/p>

For the translation of some texts, artificial intelligence tools may have been used.

Fennel Parmesan

PRESENTATION

How to prepare Fennel Parmesan

Storage

Tip

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