Broiled Fennel With Tomatoes And Parmesan Cheese Recipes

BROILED FENNEL WITH PARMESAN CHEESE

Steps:

• Preheat broiler.
• Trim the fennel, leaving the bulb intact. Cut each fennel lengthwise into 1/2-inch slices. Arrange the slices in one layer in a baking dish or pan.
• Sprinkle the fennel evenly with salt, pepper and cumin. Brush the top of the slices with 1 tablespoon of the olive oil.
• Place the fennel slices under the broiler about 6 inches from the heat, leaving the door partly open. Broil 5 minutes. Turn the fennel and brush with remaining oil. Cook 5 minutes.
• Sprinkle the fennel with the cheese, return it to the broiler and broil until it is lightly browned.

BROILED PARMESAN TOMATOES

Steps:

• Preheat a broiler according to manufacturer's recommendations. Line a baking sheet or small sheet pan with aluminum foil.
• Slice tomatoes in half crossways. Slice thin slices off of the round part of the tomato halves so they will sit straight on the pan.
• Place tomato halves on the prepared pan and sprinkle with salt, pepper, and Italian seasoning to taste.
• Place seasoned tomatoes under the broiler and broil about 4 minutes. Be sure to watch carefully, so they won't burn.
• Sprinkle 1 tablespoon grated Parmesan cheese on each tomato half, and return to the broiler.
• Broil until Parmesan cheese is melted and bubbly, 45 seconds to 1 minute.
• Transfer broiled tomatoes on a plate or serving platter and garnish with fresh parsley, if desired. Serve warm.

PARMESAN-ROASTED FENNEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or nonstick aluminum foil.
• Remove stems and core from fennel bulbs. Reserve a handful of fronds. Dice fennel into bite-sized pieces. Toss fennel and fronds with Parmesan cheese, oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 20 minutes. Turn fennel with a spatula and roast until crisp-tender and browned on both sides, 5 to 10 more minutes.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

BROILED FENNEL WITH TOMATOES AND PARMESAN CHEESE

Steps:

• Preheat the broiler to high.
• Trim the fennel, leaving the bulbs intact. Cut each bulb lengthwise into 1/4-inch-thick slices. Arrange the slices in one layer in a baking dish.
• Brush the fennel with 1 tablespoon of the oil. Sprinkle the fennel with salt and pepper. Put the fennel slices under the broiler about 6 inches from the heat. Broil 5 minutes. Turn the slices and cook 3 minutes more.
• Meanwhile, core and halve the tomatoes. Season with salt and pepper.
• Arrange the tomatoes, cut side up, around the fennel. Brush with the remaining 1 tablespoon of oil. Sprinkle the fennel and tomatoes with cheese. Broil 2 minutes and sprinkle with the herbs. Serve.

ROASTED FENNEL WITH PARMESAN - GIADA DE LAURENTIIS

Steps:

• Preheat the oven to 375 degrees F.
• Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
• Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
• Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
• Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
• Sprinkle with the salt and pepper, then with the Parmesan.
• Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
• Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.

BROILED TOMATOES WITH CHEESE

Steps:

• Sprinkle tomato halves with salt and pepper. Sprinkle each half with 1/8 teaspoon basil, spread with 1 teaspoon mayonnaise, and sprinkle with 2 teaspoons cheese.
• Broil 7 to 8 minutes about 10 inches from the broiler.

BROILED TOMATOES

Steps:

• Place an oven rack 6 inches from the top of the oven, preheat the broiler, and and arrange tomato slices on a foil-lined baking sheet.
• Combine olive oil, basil, oregano, garlic, salt, and pepper in a bowl and brush onto the tops of the tomatoes.
• Combine bread crumbs, mozzarella cheese, and Parmesan cheese in a small bowl and sprinkle the mixture over the tomatoes.
• Place under the broiler until topping starts to brown, 3 to 4 minutes, checking frequently to avoid burning.
• Transfer tomatoes to a plate, drizzle with balsamic vinegar, and serve.

PASTA WITH ROASTED FENNEL AND TOMATOES

Steps:

• Preheat oven to 375°F. Arrange fennel halves cut side down in 8 x 8 x 2-inch glass baking dish. Drizzle with 1 1/2 tablespoons oil. Roast until fennel is light brown and tender, about 45 minutes. Cool. Cut fennel into 1/2-inch pieces.
• Heat remaining 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and garlic and sauté until onions are tender, about 6 minutes. Add tomatoes with juice, oregano and sugar; bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 6 minutes. Add fennel and simmer 5 minutes longer. Season sauce with salt and pepper.
• Meanwhile, cook spaghettini in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
• Add sauce to pasta; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and serve.