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ROASTED
FENNEL WITH PARMIGIANO |
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SERVES 8 | |||
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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. |