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Fenouil alla parmigiana

Finocchio alla parmigiana (fennel with parmesan)

Fenouil alla parmigiana

There’s nothing better than bright, fresh, herby flavours in the spring … or at least to make the dreary end of winter pass by a littler faster! Vegetables are a staple in Italian cuisine, and fennel is a firm favourite. Known for its crunchy texture and aniseed flavour, it can be enjoyed raw, roasted, braised, grilled, or sautéed—the possibilities are almost endless. This simple yet elegant recipe showcases the bright, fresh flavours of lemon and tarragon, beautifully rounded out with Parmesan and balsamic vinegar. It’s the ideal small dish to whet the appetite for a festive feast or to enjoy as a sunny side when you’re dreaming of warmer weather.

Preparation 5 min
Cooking time 15 min
Portions 6-8



  1. Preheat the oven to 425° F.
  2. Trim the stems of the fennel bulbs, reserving the fronds, and cut each into 1-inch slices (vertically). Each bulb should yield about 4 slices.
  3. Bring a large pot of water to a boil. Blanch the fennel slices for about 5 minutes. Carefully drain them and pat them dry with a paper towel.
  4. Place the blanched fennel slices on a baking sheet lined with parchment paper. Drizzle with the olive oil, and salt and pepper to taste. Sprinkle the Parmesan on top of the fennel slices.
  5. Roast in the oven for 10 minutes, or until the fennel slices are caramelized and the cheese golden.
  6. Garnish with the lemon zest, the fresh tarragon leaves, a bit of balsamic vinegar, and some of the reserved fennel fronds.
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