Along with trying to rely less on recipes, I'm also trying to cook with new ingredients. I have never cooked fennel before.
While this vegetable is not that popular in the States, it's huge here. You see it everywhere.
I saw chef Giada de Laurentiis cooked with it several times on her Food Network show when I lived in America.
I was at the market and on a whim I bought some.
I made her Roast Fennel with Parmesan.
This dish is so easy (I used slightly less olive oil) and absolutely delicious. The salty cheese works well with the sweet fennel. I will make this one over and over again and next time I might add some pancetta.
With such a simple dish the quality of the ingredients must be excellent.
You can find this recipe in Giada's fantastic cookbook "Giada's Family Dinners".
Roasted Fennel with Parmesan
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan
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.
Not only does it taste good, it's a pretty dish. I forgot to sprinkle the fronds over it.