Fennel al Forno

By David Tanis

Fennel al Forno
Evan Sung for The New York Times
Total Time
40 minutes
Rating
5(833)
Comments
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The mildly licorice-scented fennel bulb is delicious raw or cooked, so it has many uses, from salad to soup to side dish. Here it is briefly blanched, then baked with mozzarella, Parmesan and bread crumbs. The flavor is amplified with fennel seed, garlic, red pepper flakes and rosemary, and a little olive oil. It’s an excellent vegetarian main dish paired with leafy greens. But you can also send it to the table alongside a roast chicken, pork loin or Italian sausages. Expect raves.

Featured in: Elegant Fennel, Underappreciated No More

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Ingredients

Yield:4 to 6 servings
  • 4medium fennel bulbs, about 2½ pounds, topped, a few green fronds reserved
  • Salt and pepper
  • 3tablespoons extra virgin olive oil, plus more to oil the baking pan
  • ½teaspoon fennel seed, crushed or roughly powdered in a mortar or spice mill
  • 3garlic cloves
  • ⅛teaspoon red pepper flakes
  • ½teaspoon chopped rosemary
  • ½pound fresh mozzarella, sliced or shredded
  • 2teaspoons rosemary leaves
  • ¼cup coarse dry homemade bread crumbs from an Italian or French loaf
  • ½cup grated Parmesan (about 1½ ounces)
  • 2tablespoons chopped parsley, or a mixture of parsley and fennel fronds
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

285 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 14 grams protein; 580 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees. Remove a thin layer of the fennel bulbs’ tough exterior with a paring knife or sharp vegetable peeler. Cut the fennel crosswise into half-inch-thick slices. Bring a large pot of salted water to boil. Boil the fennel for 1 minute, then put it in a bowl of cold water, drain and pat dry. Season with salt and pepper. Lightly oil an oven-proof baking dish. Layer in the fennel to a depth of 1½ inches (pushing down, if necessary).

  2. Step 2

    In a small bowl, stir together 3 tablespoons olive oil, the fennel seed and the garlic, smashed to a paste with a little salt, the pepper flakes and the chopped rosemary. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with a layer of sliced or shredded mozzarella, then sprinkle with bread crumbs. Drizzle the remaining oil mixture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.)

  3. Step 3

    Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.

Ratings

5 out of 5
833 user ratings
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Comments

Linda

This was outstanding after I tweaked it a bit. I peeled the outside of the fennel, but then quartered the bulb and removed the core from each quarter, then sliced, some thicker and some thinner so that the smaller pieces became even softer during cooking. I also blanched the fennel for 7 minutes, not 1 minute as the recipe suggested. I wasn't looking for a crisp fennel gratin. Everyone loved this dish and it was tender.

Clare

This was a lovely recipe. I prepared it as part of a large meal of grilled meats and grain/green salads--and many people told me it was their favorite dish of the evening. The only warning I will give is this: We had a little leftover and I tried to serve it the following day. As a leftover it was awful. I can't explain why. The taste was different on Day 2 and it did not reheat nicely. Just in case you are planning to assemble the day before ... it's not advised!

Courtney

I wish I had read the comments beforehand, but I saw 5 stars and followed the recipe as written. I agree that the fennel definitely needs to be blanched longer, as it was a bit crunchy and in parts tough. I would also remove the cores next time. I would increase the olive oil mixture and be very generous with the seasoning (more garlic, more red pepper, more salt). I found that my guests and I were only eating the very top layer that had the cheese and breadcrumbs.

Gingy Wingy

This was excellent. I only had sliced provolone on hand and it worked well. Also added some chopped capers to the chopped parsley for some brightness.

MelWin

Not bad, but if you put enough cheese in anything it will taste good.

Greg

I only had two fennel bulbs but I went ahead with it using the full amounts of the other ingredients. It was really good but still could use more of the toppings!

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