Mediterranean baked fennel with a mixture of flavored breadcrumbs and grated cheese is a tasty and flavorful side dish ready in no time starting from raw fennel.
An easy and delicious side dish to prepare to accompany any main course or to eat on its own if we want to keep it light, perhaps after festive days when we tend to indulge a bit.
If you like fennel, I’ll leave you with many ideas below to use them in the best way, and then right after the photo, we’ll discover how to prepare the mediterranean fennel!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Mediterranean Fennel
- 2 fennel bulbs
- 2 tomatoes
- 1.4 oz black olives
- 1 onion
- 4 tbsps breadcrumbs
- 1 sprig rosemary
- to taste sage
- 1 tsp thyme
- to taste dried oregano
- 1 oz grated Parmesan cheese
- 3 tbsps extra virgin olive oil
- 2 pinches salt
Preparation of Mediterranean Fennel
To prepare the Mediterranean fennel, first clean the fennel by removing the fronds, then cut them in half and then into large wedges.
Peel the onion and cut it into wedges larger than the fennel.
Cut the vine tomatoes into thick slices and place the vegetables in a bowl, drizzle them with 1 tablespoon of oil and some salt, and mix.
In a second bowl, add the breadcrumbs, grated cheese, and chopped aromatic herbs along with 1 tablespoon of oil and mix.
Preheat the oven to 350°F in static mode and line a baking sheet with dampened and squeezed parchment paper, arrange the vegetables well separated from each other.
Sprinkle the vegetables with the flavored breadcrumbs and another drizzle of extra virgin oil, distribute the pitted black olives, and bake in the middle rack of the oven.
Bake the Mediterranean fennel for at least 20 minutes, checking the cooking and browning level since every oven is different.
Once cooked, take the tray out of the oven, let it rest a few minutes before serving.
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How to store Mediterranean fennel
You can store them in the refrigerator tightly closed in an airtight container for 2 days, they are also delicious at room temperature.
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