Today I present you with a really tantalizing side dish, one that everyone will love thanks to its delicious crust. They are sandy fennels and are very easy to prepare. Just a few moves and a few ingredients and you’ll be ready to bake them. You’ll see that even your children will appreciate them and there will be a rush for the last crumb.
Other fennel recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Sandy Fennels
- 3 fennels (medium)
- 1/2 cup breadcrumbs
- 1/4 cup Grana Padano cheese, grated (or Parmesan)
- granulated garlic (optional)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Small Bowl
- 1 Baking Tray
Preparation of Sandy Fennels
Clean the fennels by removing the stems and a small part of the base (do not cut it all because it will help hold the wedges together, otherwise they would fall apart when cutting). Don’t throw away the green fronds found on the stems as we will need them; wash them, gently dry them, and set them aside.
Then wash the fennels under running water, pat them dry with kitchen paper, and cut them into slices.
Place them in a baking tray lined with baking paper and season with salt and pepper to taste.
In a small bowl, mix the breadcrumbs with the grated cheese and granulated garlic. You can adjust the amount of garlic to taste or omit it if you don’t prefer it (but it goes really well!).
Sprinkle this mixture evenly over the fennels. Finally, drizzle everything with olive oil.
Bake the sandy fennels in a preheated static oven at 375°F for about 30 minutes or until they are nicely golden.
At that point, remove them from the oven and garnish them with the fennel fronds that were set aside earlier. Serve hot. Enjoy! Paola
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