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Cooking + Entertaining

Fennel shortbread with cheese: the recipe for an easy and tasty side dish

Fennel shortbread with cheese: the recipe for an easy and tasty side dish


extra virgin olive oil

I sandy fennel with cheese I am a outline simple and full of flavor, perfect to accompany any meat or fish dish. It is a dish ready in about twenty minutes, to be made by dirtying a single frying pan, excellent to taste also in second to be completed with a few slices of toasted bread.

It is enough to clean the fennel, typical vegetable of the Winter, cut them into slices and cook them in a pan with a drizzle of oil and a knob of butter; when they are almost cooked, they are sprinkled with toasted breadcrumbs and, once crunchy and fragrant, sliced ​​Emmental cheese is added to the surface.

Cover it with the lid and let it rest for a few moments, just long enough for the cheese to melt: the result is a tasty dish and stringy that conquers even those who do not particularly like fennel.

Instead of Emmental, you can also use other cheeses such as gorgonzola, taleggio or fontina, for an even more consistent and complete proposal. You can add gods Pine nuts grilled or walnut kernels, black olives, capers and flavor everything with the fennel beard and a little grated lemon zest.

Find out how to make fennel shortbread with cheese by following the step-by-step procedure and tips. Also try the fennel gratin and the fennel cutlets.

How to prepare shortbread fennel with cheese

First start by cleaning the fennel by depriving them of the tips 1 and the harder outer parts. Wash them carefully.

Divide them in half and cut them into slices about 5-6 mm thick 2.

Put a drizzle of extra virgin olive oil and 2 knobs of butter in a pan 3.

Add the fennel 4 and cook over medium heat, adding salt and stirring for about 15 minutes; if necessary, add a drop of hot water.

Meanwhile, put the breadcrumbs in a separate pan 5 and toast it for a few seconds, stirring constantly with a spoon.

Add the toasted breadcrumbs the last 2-3 minutes of cooking and mix well 6.

Sprinkle with grated parmesan 7.

Finally, turn off the heat and add the sliced ​​Emmental, cover with a lid and let the cheese melt for 3-4 minutes. Bring to the table and enjoy 8.


Fennel shortbread with cheese can be kept for 2 days in the refrigerator closed in an airtight container. To reheat them, put them in a saucepan with a drop of water or milk and cover them with a lid, let them cook over low heat for about 5-6 minutes, stirring 2-3 times.

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