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 Reviews

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.

(edited 17th February 2012) (3) comment (5) useful  

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