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 DSC_0370

 

 

 

 

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 DSC_0373

 

 

 

 

Grate lots/150g parmesan over the top and sprinkle over half the fronds

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Bake in the oven at 180°C for 30 mins until golden

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Yep.

Recipe from Rosa Mitchell’s Sicilian Kitchen book collection called My Cousin Rosa

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