Roasted Fennel with Parmigiano

When the sun shines in the sky, and the days get longer, we all want to spend as much time as possible outdoor. you have a quick and easy-to-follow recipe, that will satisfy even the laziest cooks!


6 fennel bulbs
1/2 cup of extra virgin olive oil
2 cups of bread crumbs
1/2 cup of finely grated Parmigiano
1 cup of Italian parsley leaves, finely chopped
2 cloves of garlic, finely chopped
A pinch of Omnivore salt

Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically in ½ " thick-slices. Blanch the fennel in boiling water, (3 mins) and in the meantime, mix breadcrumbs, Parmigiano, parsley, and garlic in a bowl. Place the fennel in a roasting pan, coat with olive oil and add 1/4 cup of water to the pan. Sprinkle the breadcrumb mixture over the top of the fennel and a pinch of Omnivore Salt!

Bake until the fennel is brown and crisp (about 45 mins)

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