Fennel parmigiana

Fennel parmigiana

Finocchi alla parmigiana

By
From
Hazana
Serves
4
Photographer
Mowie Kay

For this dish, which is traditionally served for Shavuot, fennel is steamed then lightly fried in butter, topped with grated parmesan and baked in the oven until the top is lightly browned.

Ingredients

Quantity Ingredient
4 fennel bulbs
2 tablespoons butter, plus extra for greasing
salt
freshly ground black pepper
100g freshly grated parmesan cheese

Method

  1. Trim the ends off the fennel, then cut into wedges. Steam for 10 minutes or until just tender. Melt the butter in a large frying pan and add the fennel. Cook over a gentle heat for 5 minutes, then season with salt and pepper.
  2. Arrange the fennel wedges in a single layer in a well-buttered shallow baking dish and sprinkle over the parmesan cheese. Bake in a preheated 200°C oven for 15 minutes or until the cheese is golden brown. Serve at once.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again