Wednesday, September 19, 2007

Roasted Fennel with Parmesan

It's All Giada, All The Time!

I've been on a Giada DiLaurentiis kick lately. Well, I guess I shouldn't say lately, because I use her recipes more than anyone else. I just like a lot of the things she makes I guess. This has to be one of my favorites though. I could have eaten the whole dish all by my self. I will definately be buying more fennel soon!

Roasted Fennel With Parmesan
Recipe courtesy Giada De Laurentiis

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Preheat the oven to 375 degrees F.

Lightly 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 Parmesan. 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.


Goggles Piasano Ritardo said...

that looks tasty

Annie said...

Actually I think it looks weird, but thanks and it was delicious!

Emily said...

I don't think it looks weird. It looks very good. Very caramelized.

Deborah Eley De Bono said...

What an easy recipe. Now that it's cooler I'll give it a try.