Fennel Al Forno Recipes

FENNEL AL FORNO

Steps:

• Heat oven to 375 degrees. Remove a thin layer of the fennel bulbs' tough exterior with a paring knife or sharp vegetable peeler. Cut the fennel crosswise into half-inch-thick slices. Bring a large pot of salted water to boil. Boil the fennel for 1 minute, then put it in a bowl of cold water, drain and pat dry. Season with salt and pepper. Lightly oil an oven-proof baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing down, if necessary).
• In a small bowl, stir together 3 tablespoons olive oil, the fennel seed and the garlic, smashed to a paste with a little salt, the pepper flakes and the chopped rosemary. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with a layer of sliced or shredded mozzarella, then sprinkle with bread crumbs. Drizzle the remaining oil mixture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.)
• Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.

BRAISED FENNEL WITH MEYER LEMON AND PARMESAN

Steps:

• Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
• Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
• Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
• Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.

FINOCCHIO AL FORNO (FENNEL BAKED IN CREAM)

Steps:

• Preheat oven to 425°F
• Remove the stalks and fronds from the fennel bulbs; slice in half lengthwise, then into 1/2 inch wedges.
• Combine sliced fennel with cream and 1 cup Parmesan; season with salt and pepper.
• Place mixture in a large baking dish and dot with butter.
• Cover with foil and bake 60 minutes.
• Remove foil and sprinkle with the remaining Parmesan cheese; return to oven and bake until tender, about 30 minutes more.

FINOCCHIO CON LATTE AL FORNO (FENNEL BAKED IN MILK)

Steps:

• Heat oven to 475 degrees F.
• Remove tough outer leaves from the fennel bulbs; halve bulbs lengthwise, then cut crosswise into 1/2 inch wedges.
• Combine fennel, milk, and 2 tablespoon butter in a 4 quart saucepan; cook over medium high heat, stirring occasionally, until just tender, about 30 to 45 minutes.
• Use a slotted spoon and transfer fennel to a 2 quart baking dish; pour 1 cup of the milk mixture over; add fennel seeds and season with salt and pepper.
• Sprinkle with Parmesan cheese, dot with remaining butter, and bake until golden brown and bubbly, about 20 minutes.
• Garnish with reserved fennel fronds.