{"id":24354,"date":"2025-07-28T12:34:50","date_gmt":"2025-07-28T10:34:50","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?post_type=recipe&p=24354"},"modified":"2025-07-28T12:35:08","modified_gmt":"2025-07-28T10:35:08","slug":"roasted-fennel-with-parmigiano","status":"publish","type":"recipe","link":"https:\/\/shumans-monini-stage.ccws.it\/en\/recipe\/roasted-fennel-with-parmigiano\/","title":{"rendered":"Roasted Fennel with Parmigiano"},"content":{"rendered":"\n
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Preparation<\/h6>\n\t\n\n
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Preheat the oven to 425\u00b0 F (preferably set on convection roast).<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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Bring 2 quarts of water to a boil. Drop in the fennel and add 1 tablespoon of the salt; cover and cook over medium heat for 10 minutes. Drain, rinse under cool water, and set aside.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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Lightly oil a large baking dish. Add the boiled fennel in a single layer, drizzle with the olive oil, and season with the remaining 1\/4 teaspoon of salt and pepper. Toss with 2 tablespoons of the\u00a0Parmigiano\u00a0reggiano\u00a0and then spread out in the roasting pan so it sits in a single layer if possible. Sprinkle the top with the remaining 2 tablespoons of\u00a0Parmigiano.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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Roast in the preheated oven for 1 hour, or until golden brown on top and lightly crisp around the edges.\u00a0serve\u00a0hot, with meat or poultry.\u00a0
<\/a><\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

<\/div>\n\n\n<\/section>\n\n\n\n
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This is the Italian standard method for roasting fennel, and yields succulent result. The same technique can be used for parsnips, cauliflower, or even potatoes. <\/p>\n\n\n\n

Let the fennel roast a long time to develop sweetness \u2013 1 hour or a bit longer, as needed. <\/p>\n\n\n\n

(courtesy of Chef Micol Negrin from Rustico Cooking, NY) <\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

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