V0: described, not machine-verified
Fennel Parmesan (Finocchi alla Parmigiana)
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Ingredients
- Fennel Bulbs5 Medium Sized
- Olive Oil3 Tablespoons
- Onion1 Small, Peeled & Diced
- Garlic4 Cloves, Peeled & Minced
- Chopped tomatoes2 (14 Ounce) Cans
- dried oregano1 Teaspoon
- Hot Red Pepper Flakes1/2 Teaspoon (Optional)
- Fresh Parsley Leaves1/4 Cup
- Fresh Basil3 Tablespoons
- Salt & PepperTo Taste
- Mozzarella1 Cup Diced
- Parmesan or Pecorino Cheese1 1/2 Cups Grated
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 350, protein 17, fat 22, carbs 20, fiber 6, sugar 9
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: italianfoodforever.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed