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CookTeaser

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RECIPE
Adapted from a Giada De Laurentiis recipe

Serves 2

A CookTale

Olive Oil, Butter and the oven are a wonderful trio. The intense heat browns and caramelizes whatever it contains. When I removed the Fennel slices I was amazed, I was elated, just look how it transforms a white Fennel bulb into something beautiful, and so is the taste.

INGREDIENTS

1 TB of EVOO+ 1-1/2 TB of Butter
1 Fennel bulb (cut horizontally into 1/3-inch thick slices, fronds reserved)
Kosher Salt & ground Black Pepper
1/3 cup freshly shredded Parmesan

METHOD

1. Preheat the oven to 400 degrees F.

2. Lightly Butter the bottom of a 13 by 9 by 2-inch glass baking dish or baking sheet. Arrange the Fennel in a single layer. Sprinkle with the Salt, Pepper, the EVOO & dollop of Butter, & finally the shredded Parmesan.

3. Bake until the Fennel is fork-tender and the top is golden brown, about 30 minutes.

4. Chop enough Fennel fronds to equal 2 tsp, then sprinkle over the roasted Fennel & serve.

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