Valentina Harris

Finocchi alla Parmigiana

Fennel with Parmesan

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Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

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.

Ingredients

  • 6 large fennel bulbs (or 8 small ones)
  • 185 g/6½ oz/generous

Method

  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.

Photos