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


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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

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Established in 2006 as a Community of Reality

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Roasted Fennel with Parmesan

Lobo
Lobo
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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
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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 Sun 02 Oct 2022, 5:15 pm