Finocchi Gratinati Recipe | Southern Italian-Style Breaded Fennel

This is our go-to fennel recipe for a quick and easy weeknight vegetable side dish. Fennel wedges are baked in a sheet pan, topped with a savory breadcrumb mixture. It’s simple, healthy, but delicious enough to win over the pickiest of eaters!

How to Prep the Fennel Bulbs

Trim off any green stems from the fennel, along with any tough root core that pokes out from the bottom of the bulb. Peel off and discard the outermost layers of the bulbs, cut the bulbs in half, and wash them under running water. Cut into wedges, about ½ to 1 inch (1.25-2.5 cm) at the widest point.

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FINOCCHI GRATINATI RECIPE

Makes: 4 to 6 servings

Cook Time: 45 minutes

For this recipe, you will need:

• 2 cups (250 g) breadcrumbs

• 2 to 3 anchovy fillets, diced

• ⅓ cup (30 g) grated Parmigiano-Reggiano cheese, or to taste

• Extra-virgin olive oil

• Fresh black pepper

• 3 large fennel bulbs, trimmed and cut into wedges (see above)

• Salt

Preheat the oven to 395° F (200° C).

In a large bowl, combine the breadcrumbs, anchovies, half of the cheese, a drizzle of olive oil, and black pepper to taste. Mix thoroughly.

Drizzle a parchment paper-lined baking sheet with olive oil and arrange the fennel wedges flat on the tray. Drizzle them with some olive oil and mix by hand to evenly coat them in oil. Arrange flat again into a single layer.

Sprinkle the breadcrumb mixture evenly onto the tops of the fennel wedges. Sprinkle the rest of the cheese on top and finish with a final light drizzle of olive oil.

Bake the fennel for 20 to 25 minutes, or until tender.

Buon appetito!