STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Roasted Fennel with Parmigiano, Breadcrumbs & Sage
Roasted Fennel with Parmigiano, Breadcrumbs and Sage is a tasty and easy to make side dish. This tasty and light recipe is perfect for this vegetable with its distinctive and pleasantly aromatic flavor.Fragrant, fresh and crunchy, fennel is often eaten raw. In pinzimonio or in salads, for example in a delicious and fresh Sicilian fennel and orange salad.
Ingredients
- 3 fennel about 600 g - 1,3 pound
- 100 g breadcrumbs 1 cup
- 80 g Parmigiano Reggiano ¾ cup, grated
- 50 g olive oil 4 tablespoons, extra virgin
- 4 sage leaves
- 1 clove garlic
- salt to taste
- black pepper to taste
Instructions
- Remove the stems and fronds from the fennel. Then cut off the root end and remove any tough outer layers, which are the hardest part of the fennel.
- Save some of the green part of the fennel, the fennel fronds, which you will use later with the other flavorings.
- Stand the bulb upright on its root end. Holding the bulb with one hand, cut it in half from the stem end to the root end.
- Finally, rinse them under running water to remove any remaining soil.
- Cut the fennel into wedges. Place the halved fennel on the cutting board and use a sharp knife to slice the fennel lengthwise into wedges. The wedges should be thin, about ½ cm (⅕ inch). They should be thin enough to bake in the oven for about 15 minutes, but not so thin that they burn.
- Prepare a mince with the sage leaves, the garlic clove and some green fennel fronds, which are very scented. Put the flavors in a food processor and chop finely.
- Place the fennel wedges in a large bowl. Drizzle with the extra virgin olive oil. Then add the chopped flavors, salt and ground black pepper.
- Add the grated Parmigiano cheese and the breadcrumbs, with the exception of 2 or 3 tablespoons that you will set aside.
- Using two spoons, mix well to coat all the fennel wedges with the seasoning.
- Line a fairly large baking dish with parchment paper. Place the fennel in a single layer, not overlapping.
- Drizzle with a little oil and sprinkle the surface with the tablespoons of breadcrumbs.
- Bake in a preheated oven at 200°C (390°F) for about 15 minutes, until golden brown.
- For a crispier result, you can finish cooking with 2 minutes in grill mode.
- Roasted Fennel with Parmigiano cheese is ready! You can enjoy them hot or cold, as an appetizer or as a side dish with meat or fish courses.
Nutrition
Serving: 100gCalories: 343kcalCarbohydrates: 32gProtein: 13gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 14mgSodium: 595mgPotassium: 797mgFiber: 7gSugar: 9gVitamin A: 391IUVitamin C: 21mgCalcium: 370mgIron: 3mg
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!