This is a light, tasty way to cook fennel. It is tender, with a crunchy outer texture and just a hint of the fennel flavor. Once baked, fennel has a much more mellow flavor, and an almost creamy texture that is delicious. We serve this side dish with any grilled or roasted meats, or grilled seafood as well. 

Serves 4
by Deborah Mele


2 Large fennel Bulbs

2 Cups of Milk

4 Tablespoons Olive Oil

4 Tablespoons Grated Parmesan Cheese

1/2 Cup Fresh Bread Crumbs

Salt And Pepper


Preheat the oven to 450 degrees. Clean the fennel, removing the upper fronds, and slice lengthwise into 1/2 inch slices. Set the feathery leaves aside to garnish the completed dish. Place in a saucepan and cover with milk. Simmer for about 10 minutes or until the fennel can be easily pierced with a fork. Remove the fennel and pat dry. Layer in a baking dish, drizzle with two tablespoons of the oil and add salt and pepper. Bake for about 20 minutes. Mix the remaining oil with the cheese and breadcrumbs, and sprinkle over the dish and continue baking until golden brown. This dish is great hot or at room temperature. Use the discarded feathery fronds to garnish, and serve. This is a great vegetable side dish with grilled or roasted meats.

Buon Appetito!
Deborah Mele 2002

Immerse yourself into all that Umbria has to offer by booking your next holiday at Il Casale di Mele. Conveniently located between Perugia and Todi, the authentic and rustic Villa is located minutes off of highway E45, which will become the pipeline to commencing your Umbrian adventure and offering expedited transit to all of central Italy. Rent Il Casale di Mele for your own week of Umbrian paradise!

Just click on the banner to find out more about our Umbrian farmhouse including rental fees, conditions, location, and much more!