That is our go-to fennel recipe for a fast and simple weeknight vegetable facet dish. Fennel wedges are baked in a sheet pan, topped with a savory breadcrumb combination. It’s easy, wholesome, however scrumptious sufficient to win over the pickiest of eaters!
The best way to Prep the Fennel Bulbs
Trim off any inexperienced stems from the fennel, together with any powerful root core that pokes out from the underside of the bulb. Peel off and discard the outermost layers of the bulbs, reduce the bulbs in half, and wash them beneath working water. Lower into wedges, about ½ to 1 inch (1.25-2.5 cm) on the widest level.
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FINOCCHI GRATINATI RECIPE
For this recipe, you have to:
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2 cups (250 g) breadcrumbs
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2 to three anchovy fillets, diced
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⅓ cup (30 g) grated Parmigiano-Reggiano cheese, or to style
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Additional-virgin olive oil
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Recent black pepper
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3 giant fennel bulbs, trimmed and reduce into wedges (see above)
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Salt
Preheat the oven to 395° F (200° C).
In a big bowl, mix the breadcrumbs, anchovies, half of the cheese, a drizzle of olive oil, and black pepper to style. Combine completely.
Drizzle a parchment paper-lined baking sheet with olive oil and prepare the fennel wedges flat on the tray. Drizzle them with some olive oil and blend by hand to evenly coat them in oil. Prepare flat once more right into a single layer.
Sprinkle the breadcrumb combination evenly onto the tops of the fennel wedges. Sprinkle the remainder of the cheese on prime and end with a ultimate gentle drizzle of olive oil.
Bake the fennel for 20 to 25 minutes, or till tender.
