Cut the fennel into slices not too thin, add salt, olive oil and a bit 'of water, a pinch of nutmeg, and cook covered. Stir occasionally to prevent them from burning. Only at the end raise the fire to dry any cooking liquid. In a pan deposited fennel, mixing them with some pieces of mozzarella, slices and cover them with bread crumbs and put in the oven until the surface is golden brown.

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Dr. Irene Meliciani     

Tel. München: +49 (0)89 231 65973

                               +49 (0)15758878467

gundelindenstr. 16, 80805 München

Tel. Capalbio: +39 (0)5641886458

                             +39 3407168480

Via Origlio 37, 58011 Capalbio Scalo