Photo: Marco Del Grande
- 3-4 fennel bulbs
- 1 small lemon, cut in half
- 6 tbsp extra virgin olive oil
- 150g breadcrumbs
- 150g provolone cheese,
- coarsely grated
- 100g Grana Padano cheese, finely grated
- Salt and pepper
- 8 pork and fennel sausages
Trim first few layers off each fennel bulb, leaving only the tender inner bulb. Bring a large pot of salted water to the boil, add halved lemon and blanch trimmed bulbs for four to fi ve minutes. Drain and cool.
Cut each bulb, top to bottom, into eight segments. Using two tablespoons of olive oil,
Grease an oven dish and lay fennel segments in it evenly.
In a bowl, mix breadcrumbs, provolone and Grana Padano with a couple of pinches of salt and pepper. Sprinkle mixture evenly over fennel and drizzle two tbsp of olive oil over the top. Place in preheated 170C oven for 25 minutes.
To serve, fry sausages in remaining two tbsp of olive oil and present on a serving plate with fennel.
- Main Ingredients - Pork
- Course - Lunch