Best Broiled Fennel With Tomatoes And Parmesan Cheese Recipes

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
• Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

BROILED FENNEL WITH PARMESAN CHEESE

Steps:

• Preheat broiler.
• Trim the fennel, leaving the bulb intact. Cut each fennel lengthwise into 1/2-inch slices. Arrange the slices in one layer in a baking dish or pan.
• Sprinkle the fennel evenly with salt, pepper and cumin. Brush the top of the slices with 1 tablespoon of the olive oil.
• Place the fennel slices under the broiler about 6 inches from the heat, leaving the door partly open. Broil 5 minutes. Turn the fennel and brush with remaining oil. Cook 5 minutes.
• Sprinkle the fennel with the cheese, return it to the broiler and broil until it is lightly browned.

GIADA'S ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish.
• Arrange the fennel in the dish.
• Sprinkle with salt and pepper, then with the Parmesan.
• Drizzle with the oil.
• Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
• Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

FENNEL BAKED WITH TOMATOES AND PARMESAN

Steps:

• Preheat oven to 375 degrees.
• Blanch the fennel bulbs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add the garlic and the fennel and cook over medium heat until the bulbs start to turn golden.
• Add the tomatoes, salt and pepper. Cook over low heat for five minutes.
• Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

ROASTED FENNEL WITH PARMESAN - GIADA DE LAURENTIIS

Steps:

• Preheat the oven to 375 degrees F.
• Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
• Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
• Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
• Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
• Sprinkle with the salt and pepper, then with the Parmesan.
• Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
• Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.

BRAISED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 325°F
• Rub a baking dish large enough to hold the fennel in a single layer with butter.
• Slice the fennel bulbs in half or quarters lengthwise and steam the fennel over simmering water for 10 minutes, then arrange in the dish.
• Dot with butter or drizzle with olive oil, season with salt and pepper and add the wine or water. Cover and bake for 20 minutes.
• Remove the cover, baste the fennel with its juice, then add the cheese and continue baking uncovered until the fennel is completely tender, about 10 minutes more.
• Serve garnished with chopped fennel greens or parsley.