This is such a pure and simple recipe with complex flavors from the fennel and a decadent touch from the grated cheese! A classic Italian side dish!


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You will need:
3 bulbs fennel, scrubbed, cleaned
6 cups chicken stock
salt and pepper, to taste
extra virgin olive oil
1⁄4 cup grated Parmigiano-Reggiano

  1. Preheat the oven to 350°F.
  2. Fully wash and trim the fennel bulbs.
  3. Trim off the tops of the fennel and set aside. Leave enough of the base in tact so the fennel retains its form.
  4. Cut the bulbs lengthwise (top to bottom) into pieces approximately 1” thick.
  5. In a pan, parboil the fennel in chicken stock until slightly tender. Strain and retain the stock.
  6. Place the braised fennel into a pan or cast iron dish that is lightly coated with extra virgin olive oil.
  7. Pour about 1⁄2 cup of the chicken stock over the fennel, salt, pepper, and cover with 1⁄4 cup of Parmigiano-Reggiano.
  8. Finely chop some of the fennel tops and sprinkle over the dish for added fennel flavor.
  9. Place in the oven and cook until the top is golden brown, approximately 20–30 minutes.
  10. Garnish.

TIP:

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This is such a pure and simple recipe with complex flavors from the fennel and a decadent touch from the grated cheese! A classic Italian side dish!
Photography by Photography by Paul Lowe | Recipe by Bill Hovard

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