This is really used as a side dish, but with the addition of burrata cheese which is a pouch made from mozzarella, filled with cream and tied in a knot, and warm Forcaccia, it was perfect… delicious.
INGREDIENTS
4 fennel bulbs,
3 tbsp extra virgin olive oil
2 cloves garlic, grated to a purée
3 teaspoons fennel seeds, coarsely crushed
3 teaspoons chilli flakes
25g freshly grated Parmigiano Reggiano
METHOD
Preheat the oven to 190°C, gas mark 5.
Halve the fennel bulbs and cut each half lengthways into 2-2.5cm-thick wedges, keeping them intact at the base.
Toss in a large bowl with the olive oil, garlic, fennel seeds, chilli, flakes, reserved fennel fronds and seasoning.
Put into a large gratin dish and cover tightly with foil.
Roast for about 20 minutes – the undersides should be pale gold, then remove the foil, sprinkle on the cheese and put back in the oven for another 10-15 minutes, or until the fennel is tender and the top is golden.
Original recipe “From Oven to table” Diana Henry
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