Fennel in milk is a tasty and delicate side dish, the light variant of the classic fennel flan enriched with cheeses and bechamel. This typical winter vegetable, fragrant and with a characteristic flavour, is cooked in milk and then baked in the oven with the addition of Parmesan cheese and breadcrumbs. The result is a soft dish with a crunchy and irresistible crust, perfect for lunch or dinner to accompany dishes based on meat, fish or dairy products. You can also prepare it in advance and bake it just before arriving at the table: you will feel that goodness. Find out how to make it by following our recipe step by step.
PER 2 PERSONE
Ready in: 30 minutes
Calories in the fennel in milk recipe: 480
MILK 100 ml • 286 kcal
GRATED PARMESAN 2 tablespoons • 21 kcal
PANGRATTATO 2 tablespoons • 21 kcal
BUTTER about 20 g • 380 kcal
EXTRA VIRGIN OLIVE OIL to taste • 29 kcal
SALT as required • 286 kcal
PEPPER as required • 79 kcal
The calories refer to 100 grams of the product
How to prepare milk fennel
Clean the fennels, rinse them under cold running water and then cut them into slices (1).
Melt the butter in a pan and then arrange the fennel (2); add salt and pepper and brown for a few minutes on both sides.
Pour the milk into a saucepan (3) and heat it on the stove.
When the milk is boiling, pour it over the fennel (4) and continue cooking until they have absorbed all the liquid.
Transfer the cooked fennel to two single-portion pans, buttered and sprinkled with little breadcrumbs; sprinkle the surface with grated Parmesan (5), a little breadcrumbs and a drizzle of oil, then bake at 180 ° C and let it brown for about ten minutes.
When the fennel in milk is golden brown, take them out of the oven and serve them immediately (6).
You can use single-portion mini-oven dishes, as suggested in our recipe, or a larger pan of about 20 cm in diameter. You can grease and sprinkle the bottom with breadcrumbs or, alternatively, line it with a sheet of parchment paper.
To make the preparation even richer and more delicious, you can also add a few slices of stringy cheese, such as scamorza or mozzarella, and then pass it in the oven to gratinate: the cheese, melting with the heat, will create an irresistible row and bottom effect. If you want a stronger taste, replace the Parmesan with pecorino.
For a vegan alternative, also suitable for intolerant people, you can replace milk with a vegetable drink of your choice (such as soy or almonds) and sprinkle the fennel with nutritional yeast in flakes instead of Parmesan.
You can keep the fennel in milk for 2 days in the refrigerator, in a special airtight container; at the moment of consumption, heat them in the oven, with the grill on, for a few minutes.
Note for celiacs or gluten sensitive
Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer’s label.
Note for lactose intolerant
From the ministerial note: The word “delactosate” has been eliminated, as previously associated with the word “dietetic”. The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml
Note for nickel intolerance
Whether you are intolerant to food nickel, allergic to contact nickel or have been diagnosed with you SNAS there is no definitive cure and there is no way to eliminate this metal from a person’s life. To alleviate the symptoms it is necessary to follow a low nickel rotating diet and observe all the rules relating to cosmetics, detergents, pots and pans, suitable clothing etc.