Baked Fennel with Parsley and Breadcrumbs

Finocchi alla Giudea

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 fennel bulbs
  • 60 g/2 oz fresh white breadcrumbs
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped parsley
  • salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil


    Cut the fennel bulbs in half and remove the tough outer leaves. Blanch the pieces in boiling water for 10 minutes and drain well.

    Mix together the fresh breadcrumbs, garlic, parsley, salt and freshly ground black pepper. Open the fennel leaves and stuff the breadcrumb mixture between the leaves. Place the fennel in a gratin dish, pour the olive oil over the fennel and bake in an oven set at 180°C/350°F/gas 4 for 12 minutes, or until the breadcrumbs are golden.