U’ racanat, fennel and cod
Serves 4
4 fennels
200 g of salt cod
200 gr durum wheat bread stale
100 g of extra virgin olive oil
100 g pecorino cheese, grated
2 cloves of garlic, parsley q.b.
Preparation
Wash the fennel and soak in salted water. Separately prepare a stuffing with cod, bread, parsley, garlic, pecorino cheese and add oil.
Open the fennel and fill with the stuffing. Put it in a baking dish, add the cooking water of fennel, drizzle with olive oil and bake at 180°C/360°F for 20 minutes. Serve hot.
