Finocchio Gratinato

Name: Finocchio Gratinato (Baked Fennel)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 fennel bulbs, about 500 g (1 lb 2 oz); Freshly ground black pepper; Sea salt; 40 g (1½ oz) unsalted butter; A pinch of freshly grated nutmeg; 2 tablespoons freshly grated Parmesan; 1 garlic clove, crushed

Baked Fennel

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

In Italy, fennel is sometimes eaten as a fruit instead of dessert, using the tender central part. However, here is a delicious way of cooking it which you can serve with all sorts of dishes, both meat and fish. I suggest you have this accompanying Fritto Misto di Burano.

Ingredients

3 fennel bulbs, about 500 g (1 lb 2 oz)

Europe
Italy
Side dish
Gluten-free
Vegetarian
Mediterranean

Method

Preheat the oven to 240°C/475°F/Gas 9.

To prepare the fennel, remove the stalks and tough outer leaves. Cut each head in half and then quarter each half. Simmer the fennel in plenty of salted water until al dente. Drain very well and place in an ovenproof gratin dish. Sp