This recipe serves 2
1 fennel bulb
50g grated parmigiano
1 garlic clove
Extra virgin olive oil
salt and pepper
Wash the fennel bulb and remove any dead leaves
In a pan boil some water and add some salt.
Cut the fennel bulb in half and divide each half into 4 pieces.
When the water is boiling add the fennel and boil for about 8 minutes.
Drain when the leaves are still quite hard.
Cut the garlic clove in half.
In a non-stick pan warm some olive oil and add the garlic.
When the oil has been flavoured by the garlic add the breadcrumbs and turn the heat off.
Let the breadcrumbs absorb the oil, then add the diced parsley and the parmigiano.
This mixture will be used to coat the fennel.
Pour some oil in the base of a baking tray.
Place the boiled fennel in bowl. Sprinkle it with some olive oil, salt, and pepper.
Mix it well and add the flavoured breadcrumbs to the fennel.
Make sure it is all coated well and lay it in the baking tray.
Cook it in the oven at 180 for about 15 minutes.
It will be crunchy and delicious.