Italian Baked Fennel with Parmesan

Method

1. Prepare and blanch the fennel

   Heat the oven to 200°C (400°F) with a rack in the upper-middle position. Bring a large pot of water to a boil. Trim 900 g of fennel bulbs with fronds, reserving a few tender fronds, and cut the bulbs lengthwise into 1.5 cm (1/2 in) wedges; leave a narrow strip of core attached so the layers stay together. Rinse between the layers if needed. Lower the wedges into the boiling water and blanch for 5 minutes, until the edges bend slightly but the centers remain firm. Drain thoroughly and let the steam escape for 5 minutes.

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2. Mix the Parmesan crumb topping

   Add 40 g of plain wheat breadcrumbs to a medium bowl. Finely grate 55 g of Parmigiano-Reggiano cheese into the bowl. Mince 1 garlic clove and add it along with 2 g of fine sea salt and 1 g of black pepper. Toss until the cheese is evenly distributed and no damp clumps remain.

3. Assemble and bake

   

   Choose a baking dish large enough to hold the fennel in one snug layer. Add the drained wedges and drizzle with 30 ml of extra-virgin olive oil; turn gently to coat, then arrange the cut sides facing up. Scatter the Parmesan crumb mixture evenly over the wedges and press lightly so it adheres. Bake for 20 to 25 minutes, checking at 20 minutes, until a small knife slips through the thickest part with little resistance and the crust is deep golden. If the top needs more color, broil for 1 to 2 minutes, watching continuously.

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4. Rest and serve

   Let the fennel stand for 5 minutes so the cheese crust settles. Chop the reserved fronds, scatter them over the top, and serve warm.

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Smart Substitutions

• No Parmigiano-Reggiano? Use Pecorino Romano and reduce the added salt slightly because the cheese is sharper and saltier.
• No plain wheat breadcrumbs? Use panko for a rougher, crunchier crust or fine cornmeal for a firmer, less bread-like finish.
• No fresh garlic? Use garlic powder and stir it through the crumbs so the flavor disperses evenly.
• Prefer a softer gratin? Replace the breadcrumbs with an equal weight of extra finely grated Parmigiano-Reggiano; the top will be less crisp and more cheese-forward.

Tips and Variations

• Keep a narrow strip of fennel core attached to each wedge so the layers do not fan apart in the water.
• Let the blanched fennel steam-dry before baking; surface moisture is the main enemy of a crisp topping.
• Use a shallow dish and a single layer so the cut sides brown instead of steaming.

What Went Wrong?

• Water collects in the dish Drain the fennel more thoroughly and give it time to steam-dry before adding it to the baking dish.
• The topping stays pale Move the dish to the upper rack or broil briefly, watching continuously so the crumbs do not scorch.
• The fennel is still tough Cover the dish loosely with foil and bake for another 5 to 10 minutes; thicker wedges need extra time.
• The crumbs brown before the fennel is tender Move the dish to a lower rack and tent the top loosely with foil until a knife enters the fennel easily.

Nutrition Estimate

• Fiber: 8 g per serving
• Sodium: 480 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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