Finocchio al Forno

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C. Trim the stalks and fronds from the fennel bulbs, keeping a few fronds for garnish if you like. Cut each bulb lengthwise into 4 wedges, leaving enough core attached so the wedges stay together.

2. 2

   In a baking dish large enough to hold the fennel in a single layer, combine the olive oil, minced garlic, thyme, salt, and black pepper. Add the fennel wedges and turn them well so all surfaces are coated. Arrange them cut-side down for better caramelisation.

3. 3

   Roast for 20 minutes, then carefully turn the wedges. The edges should be starting to brown and the fennel should be softening but not collapsing.

4. 4

   Sprinkle the Parmesan evenly over the fennel and roast for 8-10 minutes more, until the cheese is melted and golden in spots and the fennel is tender when pierced with the tip of a knife.

5. 5

   Remove from the oven and immediately drizzle with the lemon juice and scatter over the lemon zest. Let the dish rest for 2 minutes so the juices settle and the flavours meld.

6. 6

   Transfer to plates or serve straight from the baking dish. Spoon over any pan juices and garnish with reserved fennel fronds if using.

Nutrition per serving

Notes

• •If your fennel bulbs are very large or dense, cut them into 6 wedges instead of 4 so they cook through within the time limit.
• •For deeper browning, use a metal roasting tray rather than ceramic.
• •This works well as a side dish for roast potatoes, grilled polenta, or crusty bread.
• •Use Parmigiano Reggiano for the most traditional flavour, but Grana Padano also works.

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