Finocchi e Patate al Forno

Name: Finocchi e Patate al Forno (Baked Finocchio and Potatoes)
Yield: For 4 Persons
Cuisine: Italy
Ingredients: 4 tablespoons butter; A baking pan, 14 by 10 inches or its equivalent; Salt; 2 tablespoons vegetable oil; Black pepper in a grinder; 1½ pounds boiling potatoes, peeled, sliced into thin disks, and washed; 1 large or 2 small finocchio (fennel); 1 large or 2 small finocchio (fennel)

Baked Finocchio and Potatoes

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

When, from a vegetable dish, one asks substance and discreet but interesting flavor, these unusual baked potato slices graced with the aroma of finocchio may be the simple answer.

Ingredients

1 large or 2 small finocchio (fennel)
A baking pan, 14 by 10

Europe
Italy
Side dish
Mediterranean
Gluten-free
Vegetarian

Method

Turn on the oven to 425°F.
Trim away the finocchio tops down to the bulb. Pull off and discard any bruised, discolored outer leaf. Cut the finocchio lengthwise into ¼-inch-thick slices. If parts of the finocchio separate from the slice do not worry