This is a Sicilian dish. Meaning 2 things: They ain’t messin, and it’s guaranteed to be seriously good eating.
And OMG the smell while this is cooking!
50 mins | serves 6 | so easy
Take 3 large fennel bulbs with fronds
Remove and chop the fronds up and cut each bulb into six lengthways. Boil in salted water for 10-12 mins and transfer to a baking dish
Smash up 3 cloves of garlic, mix with 9 tbsp olive oil in a bowl and pour over the fennel
Grate lots/150g parmesan over the top and sprinkle over half the fronds
Bake in the oven at 180°C for 30 mins until golden
Recipe from Rosa Mitchell’s Sicilian Kitchen book collection called My Cousin Rosa