Fennel and parmigiano – oven combination

Roasted crunchy fennel with parmigiana = side dish with lot of vitamins and antioxidants. Usually I eat this as an appetiser with some toasted crunchy bread.


  • 2 fennels

  • 2 tbsp of grated parmigiano

  • olive oil

  • salt and pepper

  • 1/4 of lemon


  • Wash and cut the fennel into halves,
  • Put the fennels in the bowl and add some oil, salt an pepper.
  • Transfer fennel halves on the baking dish covered with the baking paper.
  • Bake around 20 minutes at 180 C and after 20 minutes sprinkle with grated parmigiano cheese and bake for 10 minutes more.
  • Toss with some lemon drops before serving.