FENNEL AL FORNO
The mildly licorice-scented fennel bulb is delicious raw or cooked, so it has many uses, from salad to soup to side dish. Here it is briefly blanched, then baked with mozzarella, Parmesan and bread crumbs. The flavor is amplified with fennel seed, garlic, red pepper flakes and rosemary, and a little olive oil. It's an excellent vegetarian main dish paired with leafy greens. But you can also send it to the table alongside a roast chicken, pork loin or Italian sausages. Expect raves.
Provided by David Tanis
Categories dinner, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Remove a thin layer of the fennel bulbs' tough exterior with a paring knife or sharp vegetable peeler. Cut the fennel crosswise into half-inch-thick slices. Bring a large pot of salted water to boil. Boil the fennel for 1 minute, then put it in a bowl of cold water, drain and pat dry. Season with salt and pepper. Lightly oil an oven-proof baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing down, if necessary).
- In a small bowl, stir together 3 tablespoons olive oil, the fennel seed and the garlic, smashed to a paste with a little salt, the pepper flakes and the chopped rosemary. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with a layer of sliced or shredded mozzarella, then sprinkle with bread crumbs. Drizzle the remaining oil mixture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.)
- Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 580 milligrams, Sugar 8 grams, TransFat 0 grams
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Matthew Goff
[email protected]This recipe was a bit bland for my taste. I added some extra herbs and spices to the breadcrumb topping and it helped a lot. I also served it with a side of roasted vegetables and it was a more satisfying meal.
Sanju Shobi
[email protected]I made this recipe for a vegetarian potluck and it was a big hit! The fennel was tender and flavorful, and the breadcrumb topping was crispy and golden brown. I will definitely be making this again for future potlucks.
ARIYAN YT
[email protected]This recipe is a great way to showcase fennel. The fennel is roasted until tender and slightly caramelized, and the breadcrumb topping adds a nice crunch. I served it with a side of roasted vegetables and it was a delicious and healthy meal.
Ehis Omorodion
[email protected]I've made this recipe several times now and it's always a hit! It's a great way to use up fennel and it's always delicious. I usually serve it with a side of roasted potatoes or rice.
Comfort Phiri
[email protected]This recipe was a bit more work than I expected, but it was worth it! The fennel was tender and flavorful, and the breadcrumb topping was crispy and golden brown. I served it with a side of roasted vegetables and it was a delicious and satisfying mea
Farhan Ontor
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the fennel and the breadcrumb topping was a big hit. I will definitely be making this again for future parties.
S M. SAMIUL ISLAM
[email protected]This recipe was easy to follow and the results were delicious! The fennel was cooked perfectly and the breadcrumb topping was crispy and flavorful. I served it with a side of roasted potatoes and it was a perfect meal.
Maneesh Srvm
[email protected]I'm not a fan of fennel, but I made this recipe for my husband and he loved it! He said the fennel was tender and flavorful, and the breadcrumb topping was crispy and golden brown. I'll definitely be making this again for him.
Motiur Mukta
[email protected]This recipe was a bit bland for my taste. I added some extra herbs and spices to the breadcrumb topping and it helped a lot. I also served it with a side of roasted vegetables and it was a more satisfying meal.
Huma owais
[email protected]I made this recipe for a vegetarian potluck and it was a big hit! The fennel was tender and flavorful, and the breadcrumb topping was crispy and golden brown. I will definitely be making this again for future potlucks.
Innocent Demudia
[email protected]This recipe is a great way to showcase fennel. The fennel is roasted until tender and slightly caramelized, and the breadcrumb topping adds a nice crunch. I served it with a side of roasted vegetables and it was a delicious and healthy meal.
Philippines Lord
[email protected]I've made this recipe several times now and it's always a hit! It's a great way to use up fennel and it's always delicious. I usually serve it with a side of roasted potatoes or rice.
zeb 932
[email protected]This recipe was a bit more work than I expected, but it was worth it! The fennel was tender and flavorful, and the breadcrumb topping was crispy and golden brown. I served it with a side of roasted vegetables and it was a delicious and satisfying mea
AxMeTh LoVe AyAaN
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the fennel and the breadcrumb topping was a big hit. I will definitely be making this again for future parties.
Cody Openshaw
[email protected]This recipe was easy to follow and the results were delicious! The fennel was cooked perfectly and the breadcrumb topping was crispy and flavorful. I served it with a side of roasted potatoes and it was a perfect meal.
Adrian jr
[email protected]I'm not a huge fan of fennel, but this recipe changed my mind! The fennel was roasted to perfection and had a slightly caramelized flavor. The breadcrumb topping added a nice crunch. I'll definitely be making this again.
Dejuan Begay
[email protected]This fennel al forno recipe was a hit with my family! The fennel was tender and flavorful, and the breadcrumb topping was crispy and golden brown. I will definitely be making this again.