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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.
Ingredients (serves 8):
- 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 teaspoon freshly ground black
pepper
- 1/4 cup freshly grated Parmigiano
Reggiano
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Chef Micol Negrin from Rustico
cooking NY, developed a
special menu for the Monini evening
using each one of the 4 D.O.P. (Regional)
Extra Virgin Olive Oils that Monini
produces and markets in the US. |
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Preparation
Preheat the oven to 425° F (preferably
set on convection roast).
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.
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 tablespoons of
the Parmigiano reggiano and then spread out in
the roasting pan so it sits in a single layer
if possible. Sprinkle the top with the remaining
2 tablespoons of Pamigiano.
Roast in the preheated oven for 1 hour, or until
golden brown on top and lightly crisp around the
edges. serve hot, with meat or poultry.
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