Finocchio al forno

Finocchio al forno

Baked fennel

By
From
Spring in Sicily
Serves
4
Photographer
Simon Griffiths

This is a delicious accompaniment to meat or fish dishes.

Ingredients

Quantity Ingredient
120ml virgin olive oil
6 fennel bulbs, quartered
2 spanish onions, quartered
salt and pepper, to taste
1 bunch flat-leaf parsley, finely chopped

Method

  1. Preheat the oven to 200ºC.
  2. Drizzle 2 tablespoons of the olive oil over the base of an ovenproof dish. Scatter in the fennel and onion, then add the rest of the oil and mix so that the vegetables are thoroughly coated.
  3. Bake for about 20 minutes, shaking the dish from time to time to stop the vegetables from sticking to the bottom of the dish. They should start to colour lightly.
  4. Remove from the oven, season lightly with salt and pepper and stir in the parsley.

Variation

  • I sometimes like to sprinkle on 3 tablespoons of fresh breadcrumbs and 4 tablespoons of freshly grated Parmigiano before baking in the oven.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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