Roasted Fennel with Parmigiano Recipe by Mangia
Roasted Fennel with Parmigiano
Fennel is crisp when raw and tastes of licorice. When roasted, it mellows in flavor, but maintains a nice firmness, which is complemented here with just a simple dusting of Parmigiano. The key to preventing Parimigiano from drying out in the refrigerator? Don't buy too large a piece: The smaller the chunk, the faster it is used, the fresher it stays.
Ingredients
- 3 medium fennel bulbs about 1 pound each
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ cup coarsely grated Parmigiano- Reggiano cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Trim the fennel bulbs, cutting off the fronds, and cut the bulbs in half; then cut into one-quarter-inch-thick slices from top to bottom. Place in a bowl and toss with the olive oil, salt, and pepper. Spread the fennel in a single layer on a baking pan and roast 15 minutes.
- Sprinkle the Parmigiano over the fennel and roast 10 to 15 minutes longer, until the fennel starts to brown. Remove and serve at room temperature.
