Food recipes
grilled Fennel with Parmesan and Lemon
12 oz fennel bulb (1 higher), stalks and fronds eradicated
Olive oil spray
Kosher salt and black pepper, to taste
1/2 tbsp olive oil
1/2 lemon, juice of
1/2 oz Parmigiano Reggiano shavings
Directions:
Leaving the main intact (which can help retain your slices intact), stand the bulb and reduce the fennel in 50% vertically versus top to backside. Slash each 50 percent into (4) 1/4-inch thick slices to present you a all round of 8 slices.
Spray each aspect with olive oil and year with salt and pepper.
Heat an outside grill or indoor grill pan above medium-high heat, spray the pan with olive oil and grill the fennel turning until you order a beneficial char on just about every facet and fennel is gentle to the contact, about 2 to 3 minutes on each individual aspect.
Established apart on a platter, drizzle with olive oil and lemon juice and final with the parmesan shavings. serve sizzling.
Olive oil spray
Kosher salt and black pepper, to taste
1/2 tbsp olive oil
1/2 lemon, juice of
1/2 oz Parmigiano Reggiano shavings
Directions:
Leaving the main intact (which can help retain your slices intact), stand the bulb and reduce the fennel in 50% vertically versus top to backside. Slash each 50 percent into (4) 1/4-inch thick slices to present you a all round of 8 slices.
Spray each aspect with olive oil and year with salt and pepper.
Heat an outside grill or indoor grill pan above medium-high heat, spray the pan with olive oil and grill the fennel turning until you order a beneficial char on just about every facet and fennel is gentle to the contact, about 2 to 3 minutes on each individual aspect.
Established apart on a platter, drizzle with olive oil and lemon juice and final with the parmesan shavings. serve sizzling.
Printed from https://recipe.bluelayer.org/recipe/937/grilled-fennel-with-parmesan-and-lemon