Best Fennel Al Forno Recipes
FINOCCHIO AL FORNO (FENNEL BAKED IN CREAM)
This is a classic dish by Chef Gabrielle Hamilton of Prune restaurant in New York City (as published in "Saveur" magazine). The fennel bulb is baked in the oven, with cream and Parmesan cheese, until tender.
Provided by threeovens
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F
- Remove the stalks and fronds from the fennel bulbs; slice in half lengthwise, then into 1/2 inch wedges.
- Combine sliced fennel with cream and 1 cup Parmesan; season with salt and pepper.
- Place mixture in a large baking dish and dot with butter.
- Cover with foil and bake 60 minutes.
- Remove foil and sprinkle with the remaining Parmesan cheese; return to oven and bake until tender, about 30 minutes more.
Nutrition Facts : Calories 484.4, Fat 44.4, SaturatedFat 27.5, Cholesterol 151, Sodium 472.2, Carbohydrate 11.5, Fiber 3.5, Sugar 0.3, Protein 12.7
FINOCCHIO CON LATTE AL FORNO (FENNEL BAKED IN MILK)
Make and share this Finocchio Con Latte Al Forno (Fennel Baked in Milk) recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 475 degrees F.
- Remove tough outer leaves from the fennel bulbs; halve bulbs lengthwise, then cut crosswise into 1/2 inch wedges.
- Combine fennel, milk, and 2 tablespoon butter in a 4 quart saucepan; cook over medium high heat, stirring occasionally, until just tender, about 30 to 45 minutes.
- Use a slotted spoon and transfer fennel to a 2 quart baking dish; pour 1 cup of the milk mixture over; add fennel seeds and season with salt and pepper.
- Sprinkle with Parmesan cheese, dot with remaining butter, and bake until golden brown and bubbly, about 20 minutes.
- Garnish with reserved fennel fronds.
Nutrition Facts : Calories 421.9, Fat 28, SaturatedFat 17.2, Cholesterol 86.7, Sodium 595.1, Carbohydrate 25.4, Fiber 5.6, Sugar 0.2, Protein 20
FENNEL AL FORNO
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.
Provided by David Tanis
Categories dinner, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 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 1 1/2 inches (pushing down, if necessary).
- 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.)
- Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 580 milligrams, Sugar 8 grams, TransFat 0 grams
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