3-4tablespoonsParmigiano-Reggiano Cheese or Pecorino Romano Cheese
salt and pepper to taste
Preheat oven to 400°F (200°C). Set oven rack to the center.
Drizzle olive oil (1 tablespoon) in a large baking dish and set aside.
Rinse the fennel bulbs under cold running water.
Slice each bulb in half. Then, cut each section again in half or in quarters, depending on the size.
Cook the sections of fennel in a large pan of boiling salted water until just tender. Depending on your size, this can take 6-10 minutes.
While waiting, prepare the Panko Bread Crumb Topping by combining all the ingredients together in a bowl.
When fennel is fork tender, remove with slotted spoon and place in baking dish.
Sprinkle the bread crumb mixture evenly over the top of the boiled fennel.
Bake for about 25-30 minutes or until knife can easily pierce through the fennel and the top is crispy looking and golden.
Add some fresh fennel frond as a garnish.
when slicing the fennel, keep the inner core in place as this will prevent the fennel bulb from falling apart.
the total fennel cooking time will depend on the size the fennel was cut.
CAN I SUBSTITUTE REGULAR BREADCRUMBS FOR PANKO? Yes. The final texture might be less crispy, but just as delicious. CAN I STEAM THE FENNEL INSTEAD OF BOILING IT? Yes. This is a great alternative. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.