CHEFS' RECIPES
Baked fennel with falsomagro

Baked fennel

Recipe shown with stuffed Sicilian beef roll.

Serves 6

Cooking Time Prep time 10 mins, cook 40 mins



1   large fennel bulb, fronds reserved and finely sliced
60 ml   (¼ cup) olive oil
1   clove of garlic, finely chopped
40 gm   (½ cup) finely grated parmesan


1 Halve fennel lengthways and cut each half into 6 wedges, keeping core intact. Blanch in a large saucepan of boiling salted water until tender (12-15 minutes). Drain and cool.
2 Preheat oven to 200C. Lay fennel pieces in a single layer on a baking paper-lined oven tray. Combine olive oil and garlic, pour over fennel, and scatter evenly with parmesan and reserved fennel fronds. Bake until golden and tender (20-25 minutes) and serve immediately.


RECIPE Rosa Mitchell PHOTOGRAPHY Sharyn Cairns STYLING Emma Knowles

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