Finocchi alla Parmigiana

Fennel with Parmesan


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Sliced fennel is layered with Parmesan cheese and drenched in butter in this dish from Emilia-Romagna. It’s a lovely way to serve a very underrated vegetable and is particularly delicious served with fish or chicken.


  • 6 large fennel bulbs (or 8 small ones)
  • 185 g/ oz/generous ¾ cup unsalted butter, melted
  • 185 g/ oz/generous 2 cups freshly grated Parmesan cheese, plus extra to serve
  • sea salt and ground black pepper


  1. Boil the whole fennel bulbs in a pan of salted water for 30 minutes, or until tender. Drain and cut them lengthways into finger-thick slices.

  2. Preheat the oven to 180°C/350°F/Gas 4. Brush some of the melted butter over the base of an ovenproof dish.
  3. Arrange half the fennel in a layer in the dish and cover with half the melted butter and Parmesan, then a sprinkling of salt and ground black pepper. Repeat with the rest of the ingredients.

  4. Bake for 20 minutes, or until golden, and serve, sprinkled with extra Parmesan.