Fennel al Forno Recipe

Name: Fennel al Forno Recipe
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

"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..."

INGREDIENTS

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4 medium fennel bulbs, about 2 1/2 pounds, topped, a few green fronds reserved

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Salt and pepper

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3 tablespoons extra virgin olive oil, plus more to oil the baking pan

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1/2 teaspoon fennel seed, crushed or roughly powdered in a mortar or spice mill

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3 garlic cloves

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1/8 teaspoon red pepper flakes

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1/2 teaspoon chopped rosemary

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1/2 pound fresh mozzarella, sliced or shredded

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2 teaspoons rosemary leaves

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1/4 cup coarse dry homemade bread crumbs from an Italian or French loaf

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1/2 cup grated Parmesan (about 1 1/2 ounces)

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2 tablespoons chopped parsley, or a mixture of parsley and fennel fronds

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