Starters
Finocchio alla parmigiana (fennel with parmesan)
Preparation
5 min
Cooking time
15 min
Portions
6-8
Ingredients
Preparation
- Preheat the oven to 425° F.
- Trim the stems of the fennel bulbs, reserving the fronds, and cut each into 1-inch slices (vertically). Each bulb should yield about 4 slices.
- Bring a large pot of water to a boil. Blanch the fennel slices for about 5 minutes. Carefully drain them and pat them dry with a paper towel.
- Place the blanched fennel slices on a baking sheet lined with parchment paper. Drizzle with the olive oil, and salt and pepper to taste. Sprinkle the Parmesan on top of the fennel slices.
- Roast in the oven for 10 minutes, or until the fennel slices are caramelized and the cheese golden.
- Garnish with the lemon zest, the fresh tarragon leaves, a bit of balsamic vinegar, and some of the reserved fennel fronds.
