Baked Fennel (finocchi Al Forno)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian1 | 6 | Servings |
INGREDIENTS
| 4 1/2 | lb | Fennel bulbs |
| Salt and pepper, freshly | ||
| ground | ||
| 1/4 | c | Grated cheese |
| caciocavallo or parmesan | ||
| Olive oil, about 1/2 cup | ||
| or | ||
| 3 1/2 | T | Butter |
INSTRUCTIONS
Wash and trim the fennel bulbs, cutting away the stalks, base, and outer leaves. Quarter the bulbs and remove any tough core. Blanch the fennel in boiling salted water until tender, 8 to 10 minutes. Drain well. Preheat the oven to 400F / 200CF. Lightly oil or butter a baking dish large enough to hold the pieces in a single layer. Place the pieces of fennel close together in the baking dish. Sprinkle with salt and grind lots of pepper on top. Spread the cheese evenly over the fennel and drizzle with the olive oil or dot with the butter. Bake until the cheese is golden and the fennel juices are bubbling about 10 minutes. Run under the broiler if the top is not golden enough. Let stand for 10 minutes before serving. from Anna Tasca Lanza, The Flavors of Sicily (1996: ISBN 0-517-70079-4; Clarkson Potter, Pub.). Per serving: 154 Calories (kcal); 9g Total Fat; (46% calories from fat); 4g Protein; 18g Carbohydrate; 23mg Cholesterol; 225mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Anna Tasca Lanza (1996) Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 109
Total Fat: 12.4g
Cholesterol: 21.5mg
Sodium: 64.7mg
Potassium: 8.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.7g