Baked Fennel (Finocchi Al Forno)

Recipe Ingredients

4 1/2 lbs	2043g / 72oz	Fennel bulbs
		Salt and pepper - freshly ground
1/4 cup	36g / 1.3oz	Grated cheese (caciocavallo or parmesan)
		Olive oil - (about 1/2 cup) or
3 1/2 tablespoons	52ml	Butter

Recipe Instructions

Wash and trim the fennel bulbs, cutting away the stalks, base, and outer leaves. Quarter the bulbs and remove any tough core. Blanch the fennel in boiling salted water until tender, 8 to 10 minutes. Drain well.

Preheat the oven to 400F / 200CF. Lightly oil or butter a baking dish large enough to hold the pieces in a single layer.

Place the pieces of fennel close together in the baking dish. Sprinkle with salt and grind lots of pepper on top. Spread the cheese evenly over the fennel and drizzle with the olive oil or dot with the butter.

Bake until the cheese is golden and the fennel juices are bubbling about 10 minutes. Run under the broiler if the top is not golden enough. Let stand for 10 minutes before serving.

Source:
Anna Tasca Lanza (1996)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.