Fennel al Forno
Website
Source URL: www.nytimes.com/pages/dining/index.html
Cuisine: Italian
Course: Sides
cheese
fennel
garlic
unexpected
winter
Photo by Queezle_Sister
Photos (1)
Queezle_Sister
Reviews
1 reviews,
average rating 5.0 / 5
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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 m... Read more
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 m... Read more
3 comment(s)
aj12754
· 14 years ago
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
· 14 years ago
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
· 14 years ago
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.