Fennel baked with Parmesan

27 Mar

Like all great dishes this one is so simple and so delicious. I first tried this one New Year in Italy at our friends house where Maggie always cooks up a storm of simple food with a big taste. It makes an excellent first course, vegetable side or light lunch.

Serves  4
Prep: 15mins  Cooking 30mins

  • 2 fennel bubs
  • Olive oil
  • Cracked sea salt and black pepper
  • Parmesan cheese freshly grated

Wash and trim whole fennel bulbs then slice the bulbs vertically through the middle so that you have 2 mirror halves of each. Place these in a pan with water just covering bring to the boil and simmer for 10-15mins until only just tender. Drain and lay the 4 halves flat side down in a oiled baking dish drizzle with olive oil and a pinch each of cracked sea salt and black pepper. (if you are cooking for a dinner party this stage can be prepared in advance and left aside to finish just before serving). Bake in a moderate oven for 20-30mins. Sprinkle a generous amount of parmesan over the fennel 5 minutes before the end of cooking and put back in the oven. Serve hot sprinkled with a little more grated or shaved parmesan if desired.

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4 Responses to “Fennel baked with Parmesan”

  1. chaiselongue 27/03/2010 at 22:11 #

    That sounds wonderful – delicious and so simple. I've had a bit of a craze for fennel fritters lately, but this idea may persuade me to have a change!

  2. Sylvie in Rappahannock 15/05/2010 at 01:01 #

    pre-boiling the fennel sounds like a very good idea. I have roasted fennel first before, and have not been wholly satisfied with the texture. Will need to give the pre-boiling a try.

  3. Laura 15/05/2010 at 07:54 #

    The pre-boiling works wonders on the fennel making it soft and then then baking brings out the flavour.

  4. Laura 15/05/2010 at 07:57 #

    Boiling the fennel first makes it wonderfully sift then the baking brings out the flavour – it might seem like a long winded effort but it is worth it. I sometimes put the fennel in a steaming pan above potatoes, rice or other veg. I also freeze fennel when I have a glut in the garden at the pre-boil stage too.

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