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 Parmigiano 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.
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
- Preheat the oven to 400 degrees F.
- Trim the fennel bulbs, cutting off the fronds, and cut the bulbs in half; then cut into ¼-inch-thick slices from top to bottom. Plae 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 for 10 to 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.