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.
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,
- 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
Preheat the oven to 425° F (preferably set on convection
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