Finocchio al Forno (Baked Fennel)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Origin

• Region: Marche / Lazio

  
  

Description

Tender wedges of fresh fennel bulb tossed in olive oil, dusted with finely grated Parmigiano-Reggiano and savory breadcrumbs, and baked until the edges caramelize and form a golden, crisp gratin crust.

Presentation

Served hot or warm straight from the baking dish. It pairs beautifully with roasted white meats like chicken or pork loin, or fatty fish like baked salmon.

Ingredients

• 3 large fennel bulbs (fronds trimmed and saved, outer tough layers discarded)

• 45ml extra virgin olive oil

• 40g Parmigiano-Reggiano, finely grated

• 30g fine breadcrumbs

• 1 garlic clove, minced fine

• Fine sea salt and freshly cracked black pepper

Step-by-Step Directions

1. Prep the Fennel: Cut each fennel bulb in half lengthwise through the core. Slice each half into uniform 1/2-inch thick wedges, keeping the root core intact so the pieces don't fall apart.

2. Blanch: Bring a pot of salted water to a boil. Cook the fennel wedges for 5 minutes until just slightly tender but still holding their shape. Drain thoroughly and pat dry.

3. Toss: Preheat your oven to 200°C (400°F). In a large bowl, toss the drained fennel with the olive oil, minced garlic, sea salt, and black pepper.

4. Assemble: Arrange the wedges in a single overlapping layer in a lightly greased baking dish.

5. Crust: In a small bowl, mix the breadcrumbs and grated Parmigiano-Reggiano. Sprinkle this mixture evenly over the top of the fennel.

6. Bake: Bake for 20–25 minutes until the fennel is completely tender when pierced with a knife and the top is a deep golden-brown. Garnish with a few reserved chopped fennel fronds.

Optional Variations

• Finocchio alla Besciamella: Pour a thin layer of creamy white béchamel sauce over the fennel before adding the cheese and breadcrumbs for a richer, northern-style casserole.

Cooking Tips

• Don't skip the short blanching step. Fennel is dense and fibrous; baking it raw can cause the breadcrumb topping to burn before the interior of the vegetable becomes tender.

Nutrition Facts

• Calories: 140 kcal

• Carbohydrates: 10g

• Protein: 4g

• Fat: 10g

• Sodium: 240mg