serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 4 fennel bulbs (about 350 g each), trimmed and cut into 5 mm thick slices, fronds reserved
- 500 ml (2 cups) milk
- ¼ tsp freshly grated nutmeg
- a few thyme sprigs
- 50 g (½ cup) freshly grated parmigiano
- salt flakes and freshly ground black pepper
- 2 garlic cloves, skin on, bashed with the back of a knife
- 30 g butter, cut into cubes
- 3 tbsp extra-virgin olive oil
Instructions
1. Preheat your oven to 200°C.
2. Place the fennel slices in a large baking dish. Add the milk, nutmeg, thyme and parmigiano, and season with salt and pepper. Top with the garlic, butter and olive oil.
3. Bake for 30–35 minutes or until the fennel is soft and the top is golden.
4. Season with salt and pepper, scatter over the reserved fennel fronds and serve immediately.
Simple Italian by Silvia Colloca, Published by Plum, RRP $39.99, Photography by Rob Palmer
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
