Dish

Finocchio alla parmigiana

Fennel Parmigiana

Finocchio alla parmigiana is made by layering thinly sliced fennel with Parmesan cheese and tomato sauce, then baking it in the oven until the cheese is melted and bubbly. The dish is typically served as a side dish or appetizer, but can also be served as a main course with a side of pasta or salad. The fennel adds a sweet, anise-like flavor to the dish, while the Parmesan cheese provides a salty, nutty flavor that complements the fennel perfectly.

European cuisine› Mediterranean cuisine› Italian cuisine

Side Dish

Origins and history

Finocchio alla parmigiana originated in the Campania region of Italy, where fennel is a popular ingredient in many dishes. The dish is believed to have been created in the 18th century, and has since become a staple in Italian cuisine.

Dietary considerations

This dish is vegetarian and gluten-free. It can be made vegan by omitting the Parmesan cheese or using a vegan cheese substitute.

Variations

Variations of this dish include adding breadcrumbs to the top of the dish before baking, or using different types of cheese such as mozzarella or fontina. Some recipes also call for adding garlic or onion to the tomato sauce for added flavor.

Presentation and garnishing

To garnish this dish, sprinkle fresh parsley or basil over the top before serving.

Tips & Tricks

To ensure that the fennel is cooked evenly, slice it thinly and layer it in a single layer in the baking dish. Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.