Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Fennel with Parmesan

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Roasted Fennel with Parmesan Empty Roasted Fennel with Parmesan

    Post by Lobo Sun 24 Jan 2016, 3:09 am

    Roasted Fennel with Parmesan Img5l
    Roasted Fennel with Parmesan
    Roasted Fennel with Parmesan Translucent
    Be the first to Write a Review
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Servings: 4 to 6
    According to Giada De Laurentiis, fennel is criminally underappreciated in this country. In Italy, on the other hand, its versatility makes it one of the most used vegetables. Raw, it has a licorice flavor and a celery-like texture that is very refreshing, but it’s also delicious sautéed or roasted. The licorice flavor mellows a bit and is a great match for salty Parmesan.






    • 100

    Ingredients:


    • 4 fennel bulbs, cut horizontally into slices 1/3 inch (9 mm) thick, fronds reserved
    • Salt and freshly ground pepper
    • 1/3 cup (1 1/2 oz./45 g) freshly grated Parmesan cheese
    • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil

    Directions:

    Preheat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish. Arrange the fennel slices in the dish. Sprinkle with salt and pepper, then with the Parmesan cheese. Drizzle with the olive oil.

    Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 tsp., then sprinkle over the roasted fennel and serve. Serves 4 to 6.

    Recipe from Giada De Laurentiis, Happy Cooking (Pam Krauss Books, 2015)

      Current date/time is Thu 28 Mar 2024, 9:49 am