Chef Santo Bruno

Baked Fennel With Parmesan Cheese


Hello, my readers! Today I want to talk to you about fennel. Fennel has a distinctive flavor reminiscent of licorice. The Italians call it finocchio and use it in various recipes. It’s firm, crunchy, a little bit sweet, and it’s delicious by itself, mixed in a salad or baked with Parmesan cheese. It also has medicinal properties and is one of the main ingredients of absinthe.

Personally, I love to eat fennel raw after a meal. It’s very good for your digestion. We tend to eat a lot of it during the holidays in the Bruno household. Of course, I like to keep things simple for my PMQ readers, so here is an easy-to-make recipe using fennel, butter and Parmesan cheese. (You can tweak it by adding thyme or a little sea salt and freshly cracked pepper.) Give it a try, and if you like it, I suggest you add it to your menu. You won’t be sorry!



You’ll Need:

2 lb. fennel bulbs, cut in half
4 tsp. butter
¼ c. Parmesan cheese, grated



Preheat the oven to 400°F. Meanwhile, boil the fennel in a large pot until it’s tender but not mushy. Drain. Cut the fennel lengthwise into 4 to 6 pieces. Butter a baking pan and place the fennel on the pan, then sprinkle it with Parmesan cheese. Bake the mixture in the oven for about 20 minutes or until the cheese turns golden-brown. Serve immediately.