Florence Fennel Recipes

1. Roasted or Baked Fennel

• Toss bulb quarters in olive oil, salt, and pepper.

• Spread on a baking tray, roast at ~200 °C (400 °F) for ~25–30 min until tender and caramelized

• Optional: sprinkle with Parmesan or squeeze of citrus.

2. Grilled Fennel

• Pre-cook by boiling or steaming (~10 min), drain and chill.

• Slice into wedges, brush with oil, grill over medium-high heat for 10–15 min

• Finish with lemon or orange juice.

3. Braised Fennel

• Thinly slice bulb; sauté with a little garlic and onion.

• Add a splash (~½ cup) of stock, cover, and braise on low heat until soft (5–10 min).

• Uncover; reduce juice, then season with vinegar, salt, and pepper

4. Baked in Milk (Traditional Italian)

This rich preparation comes from Alessandra Zecchini in Florence:

• Gently simmer fennel in milk until tender (~30 min).

• Layer with lasagna sheets (optional), pour over a white sauce (from cooking milk + butter/flour/nutmeg), sprinkle Parmesan.

• Bake at 180 °C for ~30 min until bubbly and golden.