How do you know when roasted fennel is done?

Fennel is ready when the cut sides are deeply browned and caramelized, and a fork pierces the flesh easily, typically 25–30 minutes at 400°F.

Can you make the breadcrumb topping ahead of time?

Yes, prepare the breadcrumb mixture up to 2 days ahead and store in an airtight container. Add it to the fennel just before serving to keep it crispy.

What's the best way to slice fennel for roasting?

Cut fennel bulbs in half lengthwise, keeping the root end intact so the layers hold together during roasting.

Can you substitute Pecorino with another cheese?

Parmigiano-Reggiano or Grana Padano work well as alternatives with similar salty, umami flavor.

Is this dish vegetarian?

Yes, all ingredients are vegetarian-friendly.

Roasted Fennel with Crispy Breadcrumbs and Pecorino

Name: Roasted Fennel with Crispy Breadcrumbs and Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Pecorino cheese, grated; 2 large fennel bulbs; 3 slices day-old Italian bread; 1/4 cup extra virgin olive oil, plus more for drizzling; 2 tbsp unsalted butter; 1 tsp garlic powder; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tbsp fresh parsley, chopped; Reserved fennel fronds, for garnish

CookOSBeta

Roasted Fennel with Crispy Breadcrumbs and Pecorino | CookOS

Ingredients

1 cup Pecorino cheese, grated
2 large fennel bulbs
3 slices day-old Italian bread
1/4 cup extra virgin olive oil, plus more for drizzling
2 tbsp unsalted butter
1 tsp garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tbsp fresh parsley, choppedoptional
Reserved fennel fronds, for garnishoptional

10 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat oven to 400°F (200°C). Grate the Pecorino cheese in a food processor. Spread the grated cheese in a thin, even circle on a baking sheet lined with a silicone mat.
2
Bake for about 8 minutes, until golden and crisp. Remove from the oven, let it cool completely, then break it into small, crumbly pieces. Set aside. This is the 'Pecorino crack'.
3
Reduce oven temperature to 375°F (190°C). Trim the tops and bottoms of the fennel bulbs, reserving some of the fronds for garnish. Core the bulbs and slice them into 1/2-inch thick pieces.
4
In a large bowl, toss the sliced fennel with a generous amount of extra virgin olive oil, kosher salt, and freshly ground black pepper until well-coated.
5
Spread the seasoned fennel in a single layer on a baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.
6
While the fennel is roasting, tear the day-old bread into pieces and pulse in a food processor to create coarse breadcrumbs.
7
In a large skillet over medium-low heat, melt the unsalted butter with a drizzle of olive oil. Add the breadcrumbs.
8
Season the breadcrumbs with garlic powder, salt, and pepper. Sauté, stirring frequently, until they are golden brown and crispy. Be careful not to burn them.
9
Once the fennel is roasted, transfer it to a serving dish. Top with the toasted breadcrumbs.
10
Garnish with chopped fresh parsley, the reserved fennel fronds, and the crumbled Pecorino crack. Finish with a final drizzle of extra virgin olive oil and serve immediately.