Name: Finocchi alla Parmigiana (Fennel with Parmesan)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 185 g/6½ oz/generous 2 cups freshly grated Parmesan cheese, plus extra to serve; 6 large fennel bulbs (or 8 small ones); 185 g/6½ oz/generous ¾ cup unsalted butter, melted; sea salt and ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

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.