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    Me and Porcini by: karinchiara Views[389] After baking by: karinchiara Views[341] Cover the fennel in the melted creams, salt and parmesan by: karinchiara Views[400] After the fennel is soft, arrange it tightly in your dish by: karinchiara Views[279] Preparing the fennel by: karinchiara Views[334]
     

    Photos: Passport & Plate - Soft Baked Fennel, Mascarpone, Parmesan

    Monday, 24 Feb 2014 | Photo Gallery | Scholarship Entry

    This dish is a starter with crunchy bread for mopping, or a side to sole and salad or Italian sausages and salad. Ingredients 4 medium sized fennel bulbs. (Large bulbs have less flavour, small bulbs wont be substantial enough) 150g Mascarpone 100ml ... Read more >
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    Tags: passport & plate: italy 2014

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