INGREDIENTS
3
Fennel, bulbs
1 tbsp
Preserved lemon
1
Thyme, Fresh
2
Yellow onions
1/2 cup
Chicken broth
1 pinch
Nutmeg
1
Salt and pepper
2 tbsp
Olive oil, extra virgin
3/4 cup
Panko bread crumbs
3 tbsp
Butter
1/2 cup
Heavy cream
1 cup
Parmigiano reggiano, grated