Monday, February 7, 2011

Roast parmesan fennel

As I think I may have said before fennel is a vegetable that I think is much underused.  This method of cooking it is trying to replicate how I had it cooked in Italy a couple of years ago and is now a regular accompaniment to our Sunday dinner.

Very simple like a lot of Italian food it all depends on good ingredients.

1 medium fennel bulb sliced
1/2 cup of freshly grated Parmesan
3 tablespoons of good fruity olive oil
Juice of one lemon.

Cut the top of the fennel bulb

Decapitated fennel bulb

Then slice it length ways fairly thinly and lay in a small roasting tin.  Sprinkle on the cheese and drizzle over that the olive oil.

Place in a preheated 350 oven for about 1/2 hour until the fennel is cooked through and the cheese is golden.

Squeeze the lemon juice over and serve.  This makes a wonderful side dish to roast meats as well of course Italian food or as part of an appetizer buffet.  This tastes just as good at room temperature as hot.

1 comment: