Be inspired by ♥ Finocchio | Fennel Parmigiana

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Recipe For Finocchio | Fennel Parmigiana — 34 Comments

  1. Your fennel sounds great cooked this way. I have had it roasted with cheese but not the tomatoes.

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    • I shall have to try is roasted next time!

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  2. I tend to go back and forth on whether or not I like fennel..but covered in cheese, I think I could become a hard and fast fan!
    Joanne sharing the blog ♥ Recipe: Perfect Vanilla CupcakesMy Profile

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    • This will convert you for sure!

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  3. I love the taste of fennel in pasta and pizza. This looks delicious. I am definitely a fan of fennel.
    food fashion and flow sharing the blog ♥ Blackberry Goat Cheese SaladMy Profile

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    • I must try fennel on pizza! Thanks for the visit 🙂

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  4. Indian cooking thrives on fennel so yep, definitely a big fan 😀
    This looks delicious!

    Cheers
    Choc Chip Uru

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    • I must find some Indian recipes with fennel in them 🙂

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  5. I have got to-got to- get on this fennel bandwagon…this recipe is inspiring!

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    • thank you so much Squishy 🙂

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  6. Love love love Fennel, raw, cooked whatever! Great recipe Tandy x

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    • Thank you Lisa 🙂

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  7. Looks like a really tasty dish, Tandy. I’m not a big fennel user, but I imagine it’s great in this recipe.

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    • I think it is an acquired taste AD 🙂

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  8. I am not sure if I am a fan, but I like it 🙂
    Marta @ What Should I eat for breakfast today sharing the blog ♥ Baked eggs with bacon and parmesanMy Profile

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    • Which is a good thing!

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  9. This looks terrific. I am a huge fennel fan!

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    • Thanks Tammy 🙂

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  10. I love fennel. My favourite way to cook it is to simply braise it in a little chicken stock and then sprinkle in some parmesan at the end although I did make a delicious fennel gratin the other day too. Your fennel dish looks amazing. One for me to try.

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    • And your favourite way is a dish I must try!

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  11. love the idea of Fennel and i also agree about the skin of the egg plant dont like it–

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    • I am going to try and peel my egg plants next time I use them 🙂

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  12. Great idea! I love parmigiana but Big Man is not so keen on aubergines but we both love that anis flavour of fennel. Does it become tender when cooked for only 20 mins?

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    • I like some crunch to my food so it still had a bit of a bite 🙂

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  13. I’m a big fan of fennel but interestingly, not of Ouzo or licorice which is too aniseedy for me 🙂
    Lorraine @ Not Quite Nigella sharing the blog ♥ Hallelujah Curry!My Profile

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    • Ouzo I can give a miss as well!

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  14. Interesting – I’ve never had fennel baked with tomato before, only as a gratin which is also good. I do like fennel but never see it in the shops out our way. i used to love it in salads when I was working in Italy.
    Kit sharing the blog ♥ Bracken the KittenMy Profile

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    • It grows wild in the Western Cape so it might be something you can grow at home?

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  15. Very good idea. I’m very keen on fennel too.

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    • Thanks Roger 🙂

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  16. I love fennel and use it in salads: thin slices of raw fennel matched with grapefruit filets, roasted pine nuts – delicious!
    Barbara sharing the blog ♥ The Third TimeMy Profile

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    • I must try that combination! Thanks for the tweet love Barbara 🙂

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  17. I love this recipe and fennel is on the shopping list for tomorrow. Love eggplant too and have used both large and small: had never thought of the skin/flesh ratio, but think I agree with you: I normally do keep the skin on. It took me a long time to ‘like’ fennel because of its specific taste: now very much like it in fennel/orange/mint etc salads, braises and stirfries. Have never even thought to make it your way but can’t wait to try!!!!

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    • Please let me know what you think! I have to try the mint and fennel combination 🙂

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