Stuffed Fennel

Cut the fennel bulbs in half lengthwise, setting aside any beautiful fennel greens. Scoop out the halves precisely with a pointed kitchen knife. Finely chop the scooped out fennel insides.

Cook the fennel halves in a strainer over steam or possibly in a little salted water until just tender.

In the meantime, heat the butter in a small frying pan. Add the chopped fennel, season lightly with salt and pepper and steam until soft with the lid closed. Chop the fennel greens and add at the end. Cool down a bit.

In a dry frying pan, toast the walnut kernels without adding fat, then chop coarsely.

Mix the mascarpone, grated cheese, chopped fennel and tree nuts. Season the mixture with salt and pepper.

Place the pre-cooked fennel halves in a buttered baking dish, perhaps cutting a small bottom small on the underside so that the fennel halves do not tip over in the dish. Fill mountain-like with the fennel-tree nut mixture. Pour vegetable broth around it.

Bake the fennel in the oven heated to 220 °C on the second rack from the bottom for twenty to twenty-five minutes.

Serve with boiled potatoes or risotto.

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