Baked Fennel (Finocchio Gratinato) Recipe – a delicious recipe with fennel bulbs, salt, nutmeg, butter, garlic, freshly grated Parmesan. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In Italy fennel is sometimes eaten as a fruit instead of dessert using the tender central part.
2
However here is a delicious way of cocking it that you can serve with all sorts of dishes both meat and fish.
3
I suggest you have this accompanying Fritto Misto di Burano (qv).
4
Preheat the oven to 240 degrees C/475 degrees F/Gas 9.
5
To prepare the fennel remove the stalks and tough outer leaves.
6
Cut each head in half and then quarter each half.
7
Simmer the fennel in plenty of salted water till al dente.
8
Drain very well and place in an ovenproof gratin dish.
9
Sprinkle with salt pepper and nutmeg.
10
Heat the butter add in the garlic and infuse for 1 2 min then pour over the fennel.
11
Sprinkle with Parmesan and bake for 15 min till sizzling.
7247
kcal
Calories
812
g
Fat
20
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 x fennel bulbs about 500 g, 1 x salt and freshly grnd pepper, 1 pch freshly grated nutmeg, 40 gm unsalted butter, and more.
Yes, Baked Fennel (Finocchio Gratinato) Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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