Roasted Fennel with Crispy Breadcrumbs and Pecorino

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.

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'.

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.

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.

Spread the seasoned fennel in a single layer on a baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.

While the fennel is roasting, tear the day-old bread into pieces and pulse in a food processor to create coarse breadcrumbs.

In a large skillet over medium-low heat, melt the unsalted butter with a drizzle of olive oil. Add the breadcrumbs.

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.

Once the fennel is roasted, transfer it to a serving dish. Top with the toasted breadcrumbs.

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.