Finocchio al Forno

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Trim the stalks and fronds from the fennel bulbs, keeping a few fronds for garnish if you like. Cut each bulb lengthwise into 4 wedges, leaving enough core attached so the wedges stay together.

   2 medium (about 700 g total) fennel bulbs
2. 2

   In a baking dish large enough to hold the fennel in a single layer, combine the olive oil, minced garlic, thyme, salt, and black pepper. Add the fennel wedges and turn them well so all surfaces are coated. Arrange them cut-side down for better caramelisation.

   25 ml olive oil2 cloves, finely minced garlic1 tsp fresh thyme leaves4 g fine salt1 g black pepper2 medium (about 700 g total) fennel bulbs
3. 3

   Roast for 20 minutes, then carefully turn the wedges. The edges should be starting to brown and the fennel should be softening but not collapsing.

   2 medium (about 700 g total) fennel bulbs
4. 4

   Sprinkle the Parmesan evenly over the fennel and roast for 8-10 minutes more, until the cheese is melted and golden in spots and the fennel is tender when pierced with the tip of a knife.

   35 g Parmesan, finely grated2 medium (about 700 g total) fennel bulbs
5. 5

   Remove from the oven and immediately drizzle with the lemon juice and scatter over the lemon zest. Let the dish rest for 2 minutes so the juices settle and the flavours meld.

   15 ml lemon juice1 tsp lemon zest
6. 6

   Transfer to plates or serve straight from the baking dish. Spoon over any pan juices and garnish with reserved fennel fronds if using.

Origin & History

Finocchio al Forno is a simple home-style preparation from Italian cooking, especially associated with the central and southern regions where fennel is widely used. Oven-roasting transforms fennel's raw anise note into something mellow, sweet, and savoury, making it a classic contorno served alongside everyday meals.