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
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.
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
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| 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.
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.
Superb! And super easy too :)
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