A Word From The Cook
“Fennel is a traditional Italian ingredient. This Primi dish is simple and rich with herbs, cheese, and notes of anise. A great start to a romantic dinner.”
Each Large Fennel Bulb Serves 2
- 3 Large fennel bulbs to serve six
- 2-3 Teaspoons Kosher or herbed salt
- 2-3 Teaspoons pepper
- 3-4 Tablespoons Italian seasoning
- ½ Cup Parmigiano Reggiano
- 1/8 Cup olive oil
Step 1 – Slice and Arrange Fennel on Baking Sheet
Cut long ends of stems and rough bottom off of fennel bulb.
Slice fennel bulb into ¼ inch thick rounds and place each slice on foil covered baking sheet.
Cook’s note: Slice from top of bulb to bottom to retain shape of bulb.
Step 2 – Brush Fennel with Olive oil and Season
Brush both sides of fennel with olive oil.
Sprinkle top side of each fennel slice with pinch each of salt and pepper.
Top each with a teaspoon of cheese.
Sprinkle each with a pinch of Italian seasoning.
Step 3 – Bake, Broil and Serve with Prosecco Rose
Bake in Preheated oven at 400 degrees for 10-15 minutes.
When fennel is tender to the touch of a fork, broil for a minute.
Fennel is done and ready to serve when cheese begins to brown.
Serve immediately on individual plates (3-4 slices per person).