Fenouil rôti au Sécausses (ou au râpé de chèvre sec)
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Quand il est cuit, le fenouil devient moelleux et fondant en bouche. Au four, on a un goût de braisé et le râpé de chèvre vient sublimer le légume en le rendant gourmand.
Ingrédients
– Sécausses (ou Râpé de chèvre sec) – 2 fenouils – Huile d'olive – Poivre, sel – Citron
Partager
Portions
4 pers.
Préparation
5 min.
Cuisson
20 min.
Etape 1
Préchauffez votre four à 200°.
Etape 2
Lavez les fenouils, puis éliminez les fanes. Tranchez le fenouil sur la longueur par le milieu, de façon à avoir 2 parties égales. Faites cuire les fenouils pendant 10 minutes à la cocotte minute, de façon à ce qu'ils deviennent moelleux. Disposez les tranches sur un plat de cuisson et les enduire d'huile.
Etape 3
Enfournez pendant 15 minutes. Au bout de la quinzième minute, rajouter les Sécausses râpés ou le râpé de chèvre sec, puis laissez cuire 5 de façon à ce que le râpé fonde.
A la sortie du four, arrosez de citron.
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