| ROASTED FENNEL |
4 large fennel bulbs
1/2 cup good olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons freshly grated Parmesan cheese
Preheat the oven to 400 degrees F.
Slice the bulb in half lengthwise. Wash well and pat dry with a paper
towel. With the cut side down, slice the bulb vertically into 1/2-inch
slices, cutting right through the core. Spread the fennel slices on a
baking sheet, coat with olive oil, salt and pepper. Toss with your
hands.
Roast the fennel slices for about an hour, turning once after 30
minutes, until the edges are crisp and brown. Sprinkle with Parmesan
cheese and roast for 5 more minutes. Taste for salt and pepper and
serve.
adapted from The Barefoot Contessa Cookbook by Ina Garten
1/2 cup good olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons freshly grated Parmesan cheese
Preheat the oven to 400 degrees F.
Slice the bulb in half lengthwise. Wash well and pat dry with a paper
towel. With the cut side down, slice the bulb vertically into 1/2-inch
slices, cutting right through the core. Spread the fennel slices on a
baking sheet, coat with olive oil, salt and pepper. Toss with your
hands.
Roast the fennel slices for about an hour, turning once after 30
minutes, until the edges are crisp and brown. Sprinkle with Parmesan
cheese and roast for 5 more minutes. Taste for salt and pepper and
serve.
adapted from The Barefoot Contessa Cookbook by Ina Garten
