Italian Parmesan Baked Fennel

The Italian oven fennel is an easy outline, made with fresh Italian parsley, Parmesan and a little olive oil. So good and good for you!

Luckily having a brother and a sister -in -law who have a large garden, plant so much that I am lucky to receive many fresh products. From zucchini to aubergines and obviously fresh tomatoes.

This year there was an abundance of fennel. We love this vegetables. Any way. I usually make a quick and easy raw fennel salad, just cut and launch with a little salt and olive oil, or add to a salad launched green.

Recipe ingredients

• Finocchio-2-3, clean and thinly cut
• Parmigiano – Just grated Parmesan
• Breadcrumbs – or panko crumbs
• Salt
• Black pepper
• Oregano – Oregano on the ground or you can replace with thyme, you can use dry or fresh herbs
• Parsley – fresh Italian parsley also known also as a flat leaf parsley
• Extra virgin olive oil – good quality olive oil

Additional ingredients

If you prefer you could add a little lemon zest or even a wire of lemon juice, a little chopped garlic

What is authentic Parmesan?

Parmigiano Reggiano cheese is authentic or DOP (protected denomination of origin which means protected designation of origin) and Parmesan cheese is only an imitation of Parmesan cheese. Reggiano is always made in Italy, while Parmesan can be made everywhere, there are no restrictions on the use of the name Parmesan. And don’t forget a less expensive choice, but also a double choice is Parmigiano Grana Padano.

How to prepare a roast fennel recipe from Parmesan

Clean the fennel bulbs by cutting the stems, then cut the light bulb into quarters. Remove the hard nucleus in the middle, then cut into thin slices. I used medium -sized fennel and cut every quarter in four. If you prefer you can leave the larger pieces simply by cutting the neighborhoods in half.

In a small bowl mix the Parmesan, the briciole of bread, the salt, the pepper and the oregano.

Assign the fennel to the slices in a single layer in the paper baking sheet for parchment paper and sprinkle with the Parmesan mixture. Sprinkle with a spoon or two of olive oil and cook until the fennel is tender. Serve immediately.

Is Fennel good for you? It’s sure.

• Due to its calcium content, it helps to maintain bone strength.
• Which means it is also good for the skin.
• It helps to reduce blood pressure.
• It helps digestion.
• It is also a vegetable for cancer prevention.
• And it also helps to reduce the risk of heart disease. So eat away!

What flavor does fennel have?

Some people say that it has a taste of licorice, I find that it has a slight taste of licorice but nothing nutrition. Try not to use peaks if you don’t like the taste of licorice. And in the oven, it is out of the world, delicious.

How to cut the fennel?

1. Cut the stems.
2. Cut the lightning bulb in the longitudinal, then cut it in half.
3. Remove the hard nucleus in the middle.
4. Cut the thin or thick quarters as you want.
5. Use immediately or refrigerate and use within 2 days.

How to keep fennel in the oven

Keep any leftovers in an airtight container in the refrigerator. It will last up to 2-3 days. Remove in a microwave or oven.

Easier Italian vegetable recipes

I made this Italian recipe of Parmesan oven -baked fennel so many times this year. It has become one of our favorite contours. I hope you like it to you too! Enjoy your meal!

Updated from 9 March 2018.

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