ChilliFennelParmesanSides & Salads

Roasted Fennel

The aromatic bulb we know as fennel is popular in Italian cuisine, both raw and cooked. A simple side dish packed with complex flavours, this roasted fennel enlivened with the decadent taste of parmesan and the kick of chilli is an experience to savour.

Prep Time: 10 mins
Cooking Time: About 50 mins
4 people

Used in this recipe

Ingredients

3-4 fennel bulbs, outer leaves removed and fronds reserved
3tbsp Filippo Berio Classico Olive Oil
2 cloves garlic, crushed
2tsp fennel seeds, crushed
1tsp dried chilli flakes
Salt and freshly ground black pepper
30g freshly grated parmesan
15g dried breadcrumbs
2tbsp flat-leaf parsley, freshly chopped
Filippo Berio Extra Virgin Olive Oil, for drizzling

Method

Preheat the oven to 190°C, gas mark 5. Quarter the fennel bulbs, keeping them intact at the base. Place in a large bowl and toss with the Filippo Berio Classico Olive Oil, garlic, fennel seeds, chilli flakes and seasoning. Put into a large gratin dish or roasting tin and cover tightly with foil.
In a small bowl mix together, the parmesan and breadcrumbs. Roughly chop the fronds.
Roast for about 30-35 minutes, the undersides should be golden. Remove the foil, sprinkle over the reserved fennel fronds and the breadcrumb mixture and return to the oven. Cook for 10-15 minutes, or until the fennel is tender and the topping is golden.
Sprinkle over the chopped parsley and serve immediately, drizzle with Filippo Berio Extra Virgin Olive Oil.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.