Slow-roasted Florence fennel with thyme

Slow-roasted Florence fennel with thyme

Finocchio al forno con timo

By
From
The Amalfi Coast
Serves
4
Photographer
Helen Cathcart

There are two types of fennel: one with a white and pale green bulb, known as Florence fennel and very popular throughout Italy, and wild fennel. The wild variety has small yellow flowers that are collected for their seeds. All parts of the fennel are edible: the seeds are fabulous rubbed into pork belly, the fine fronds are perfect for a new potato salad served with fish, and the soft stems and fronds are used for flavouring pasta dishes and fish.

Ingredients

Quantity Ingredient
3 whole fennel bulbs
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
125ml white wine
1 tablespoon roughly chopped fresh thyme leaves

Method

  1. Preheat the oven to 180°C. Cut the fennel into 2 cm slices from root to fronds. Lay in a roasting tray and drizzle with the olive oil. Season generously with salt and black pepper and toss to combine. Cook for 30 minutes, then remove from the oven, pour the wine over and add the thyme. Toss again and cook for a further 30 minutes, or until the fennel is soft and lightly golden.

A note on oven temperatures:

  • It has been assumed throughout that a fan-forced oven is being used. Please adjust your temperatures to 20°C higher if you are using a conventional oven.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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