Best Finocchio Al Forno Fennel Baked In Cream Recipes

FINOCCHIO AL FORNO (FENNEL BAKED IN CREAM)

Finocchio Al Forno (Fennel Baked in Cream) image

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

Ingredients

1 1/2 lbs fennel bulbs (about 2 large bulbs)
2 cups heavy cream
1 1/2 cups parmesan cheese, grated
kosher salt & freshly ground black pepper
4 tablespoons unsalted butter, cubed

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

FENNEL AL FORNO

Fennel al Forno image

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

Ingredients

4 medium fennel bulbs, about 2 1/2 pounds, topped, a few green fronds reserved
Salt and pepper
3 tablespoons extra virgin olive oil, plus more to oil the baking pan
1/2 teaspoon fennel seed, crushed or roughly powdered in a mortar or spice mill
3 garlic cloves
1/8 teaspoon red pepper flakes
1/2 teaspoon chopped rosemary
1/2 pound fresh mozzarella, sliced or shredded
2 teaspoons rosemary leaves
1/4 cup coarse dry homemade bread crumbs from an Italian or French loaf
1/2 cup grated Parmesan (about 1 1/2 ounces)
2 tablespoons chopped parsley, or a mixture of parsley and fennel fronds

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