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Finocchio al Forno (Oven-roasted Fennel)

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Ingredients
4 or 5 large fennel bulbs
Salt
Fresh ground pepper
Olive oil 
Parmesan cheese

Directions
Preheat oven to 425°. Cut off shoots, leaving only fennel bulbs. Pull off a few lacy fronds and chop fine to yield 2 tablespoons for garnish. Slice the fennel lengthwise into ¼-inch slices and place in a baking dish. Add salt and fresh ground pepper, pour generous amounts of olive oil, and mix ingredients with your hands. Arrange fennel in the baking dish no more than three or four slices deep or about 1.5-inches high. Grate Parmesan on the top. Roast for approximately one hour. The fennel should be a lovely golden brown and pierce easily with a fork. Sprinkle chopped fennel on the dish for garnish.

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