Fennel al Forno

Page: www.nytimes.com/2012/02/15/dining/fennel-al-forno-recipe.html

Cuisine: Italian | Course Type: Sides

(1 review)

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Tags: winter fennel cheese garlic unexpected

Recipe Review

An article by David Tannis in last week's New York Times declaring "Fennel - underappreciated no more" caught my eye. When I see fennel in the store, I pass it by, not really knowing what to do with it. Could his recipe change all that? From my rating, you can tell that the answer is a definite yes.

Fennel is blanched, dried, salted and peppered, and then an olive oil-garlic-fennel seed-rosemary mixture is dribbled over it. Add a layer of Mozzarella, bread crumbs, more of the oil mix, and some Parmesan. Bake until you are out of your mind with the glorious aroma of garlic, cheese, and something unexpected - fennel.

This was devoured by the four of us. It ended up somewhat crunchy -- I don't know if that was expected - but wow - really flavorful.

(5) useful  

Comments

aj12754 - 17th February 2012
I LOVE fennel and this recipe has been at the top of my list to try ever since it appeared in the Times.

If you have Batali's Simple Italian Food, he has a tremendous (with a capital T) recipe for caramelized fennel with anchovies and Sambuca. Haven't reviewed it yet but yummmmm.

Queezle_Sister - 17th February 2012
Another cookbook to try to find at the library! Fennel is definitely something I need to become comfortable with preparing. It really was delicious.

aj12754 - 18th February 2012
I think the cookbook is a bit of a mixed bag so the library rather than a bookstore is a good idea -- Soupereasy and I had some real problems with the last two things we made from it ... and we both think a newbie cook (obviously not you) would get poor results because for some of the recipes, directions can be a little imprecise and the proportions (especially as regards heat) seem more than a little off.

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