INGREDIENTS FOR 4 PEOPLE:
-200 g Beets
-Anchovies in oil
-Extra virgin olive oil
Peel the fennel, cut it in half lengthwise and boil it in plenty of boiling salted water for at least 40 minutes. Drain, dry them gently and leave to cool.
Then, helping you with a small knife, remove the heart from the fennel means so as to form a small hollow. Keep the heart of the fennel.
Peel the chard, wash, chop coarsely and sauté in a pan with a little oil and a pinch of salt for 2-3 minutes. Finely chop a string of chives.
Blend the chard with a tablespoon of grana, 2 tablespoons of breadcrumbs, the heart of the fennel kept aside, 2 anchovy fillets in oil, chopped chives and pepper (stuffing).
Fill the recess of each fennel with the filling (stuffed fennel).
Place the stuffed fennel on a baking sheet lined with parchment paper, sprinkle with breadcrumbs and bake them under the grill for 5 minutes: they will simply have to take heat and simmer until a crust has formed.
Remove from the oven and serve the fennel immediately and decorate with other chives.
28 June 2019