- Fennel with Parmagiano Cheese
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick
slices, fronds reserved
Salt and freshly ground black pepper
1/2 + cup freshly shredded Parmagiano cheese
Preheat the oven to
375 degrees F.
oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in
the dish. Sprinkle with salt and pepper, then with the Parmagiano. Drizzle with
the oil. Bake until the fennel is fork-tender and the top is golden brown, about
45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over
the roasted fennel and serve.