Italy · Italy

Finocchi al Forno

Name: Finocchi al Forno
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italy
Ingredients: trimmed fennel bulbs 650 g; water for blanching 2000 ml; salt 10 g; olive oil 25 ml; grated Parmesan 35 g; plain dried breadcrumbs 30 g; black pepper 0.5 g

Fennel wedges are briefly boiled, then baked under a light Parmesan and breadcrumb crust.

50 minutes · 4 servings · Easy

Italian home cooking handles fennel as a vegetable rather than a flavour, which is why it rarely appears alone on a plate. Baking it under a thin Parmesan and breadcrumb crust turns the wedges sweet and soft inside. It is a good winter side, and one that rewards cutting the bulbs into even pieces so they finish together.

Ingredients

trimmed fennel bulbs650 g
water for blanching2000 ml
salt10 g
olive oil25 ml
grated Parmesan35 g
plain dried breadcrumbs30 g
black pepper0.5 g

Directions

1
Heat the oven to 200°C. Cut each fennel bulb into narrow wedges, retaining a little core to hold them together. Boil the measured water with 8 g of the salt.
The wedges stay intact and are of similar thickness.
2
Boil fennel for 8 minutes, drain thoroughly and let steam escape for 2 minutes.
A knife enters the outside easily but the core still holds.
3
Arrange in a shallow baking dish. Toss with the oil, remaining 2 g salt and pepper; scatter over breadcrumbs and Parmesan.
The topping forms a thin even layer.
4
Bake for 25 minutes and serve warm.
The fennel is tender through the core and the top is golden.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content