This is the Italian standard method for roasting fennel, and yealds succulent result. The same technique can be used for parsnips, cauliflower, or even potatoes.
TIP. Let the fennel roast a long time to develop sweetness - 1 hour or a bit longer, as needed.

  • 3 fennel bulbs, trimmed, quartered, and cut into 8 thick wedges each (core left on)
  • 1 tablespoon plus 1/4 teaspoon salt.
  • 3 tablespoons Monini DOP Val di Mazara Extra Virgin Olive Oil plus extra for greasing the baking dish.
  • 1/4 teaspoonm freshly ground black pepper
  • 1/4 cup freshly grated Parmigiano Reggiano

1. Preheat the oven to 425° F (preferably set on convection roast).

2. Bring 2 quarts of water to a boil. Drop in the fennel and add 1 tablespoon of the salt; cover and cook over medium heat for 10 minutes. Drain, rinse under cool water, and set aside.

3. Lightly oil a large baking dish. Add the boiled fennel in a single layer, drizzle with the olive oil, and season with the remaining 1/4 teaspoon of salt and pepper. Toss with 2 tablesapoons pf the Parmigiano reggiano and then spread out in the roasting panso it sits in a single layer if possible. Sprinkle the top with the remaining 2 tablespoons of Pamigiano.

4. Roast in the prehated oven for 1 hour, or until golden brown on top and lightly crisp around the edges. serve hot, with meat or poultry.