Finocchio gratinato: oven roasted fennel with parmigiano (recipe)

March 11, 2016 — 11 Comments


This recipe is from Tuscany.


One of the things that surprises most English-speaking tourists, when coming to Italy for the first time, is that in restaurants main dishes don’t come with vegetables. That’s not to say that Italians don’t eat vegetables with main dishes, but you have to order them separately. You find them on the menu in a little section of their own called contorno, which translates approximately as side dish.



Because they are designed to be generic, contorni are often very basic, such as roast potatoes, or steamed broccoli. In most restaurants they serve whatever vegetable is in season. Because contorni are not designed to go with any dish in particular, sometimes they become almost little dishes in their own right.


When I was shopping at the market the other day, a box of fennel bulbs caught my eye and I was persuaded to take them home with the idea of making a fennel risotto. However, there are enough to make twenty risotti so I have been thinking of other things to do with them and came up with this simple but delicious contorno. It would go perfectly with grilled meat, or on its own for a light lunch. It can be made vegetarian by missing out the pancetta and using a vegetarian cheese.

Buon appetito!


Finocchio gratinato

Serves: 4 as a side; 2 as a main
Preparation time: 5 minutes
Cooking time: 45 minutes
Total time: 50 minutes


2 whole fennel bulbs
olive oil
150 g (5 ounces) smoked pancetta, cubed
fresh thyme
100g (3 1/2 ounces) parmigiano reggiano, grated


  1. Pre-heat the oven to 190° C (375° F).
  2. Remove the fronds from the fennel bulbs and cut them in half with a sharp knife. Keep some of the green leaves for garnish.
  3. Oil an oven dish and then place the fennel bulbs in it, cut side up. You might need to cut a small piece off the underside in order to make them stand straight.
  4. Drizzle the bulbs with a little oil and season with salt and pepper.
  5. Place the pancetta on each piece of fennel in equal proportions.
  6. Sprinkle each piece with fresh thyme.
  7. Completely cover the surface of each piece of fennel with the parmigiano reggiano.
  8. Bake for about 45 minutes or until you can stick a sharp knife easily into the bulbs. Leave to cool for a few minutes before serving. Garnish with a few of the finely chopped fennel leaves.

11 responses to Finocchio gratinato: oven roasted fennel with parmigiano (recipe)


    Sounds yummy! I love roasted fennel…it has such a different flavor from raw fennel.


    Lawrence McCarthy March 11, 2016 at 1:09 pm

    Do you mean lardons instead of pancetta in the list of ingredients? I’ll give this recipe a try-it sounds tasty.


      Luca Marchiori March 11, 2016 at 1:45 pm

      Hi Lawrence,
      You could use lardons instead of smoked pancetta if they are easier to come by, as they probably are in Paris. Let me know how it goes! 🙂


    Patricia Marchiori March 11, 2016 at 3:06 pm

    Love this dish!



    This is a terrific and very easy recipe. Delicious! Thank you!



    Looks fantastic and easy! I have a vegetarian coming over to visit in Umbria and this will make a great side for all guests!


Trackbacks and Pingbacks:

  1. Polpettone alla Madera: Tuscan meatloaf (recipe) « Chestnuts and Truffles - March 15, 2016

    […] memories mixed in with a few of my favourite flavours—well I had to use up more of those fennel bulbs, didn’t I? I’ve called it alla Madera since that’s the name of my house here in […]


  2. Baked Fennel and Comfort | Flavors of Diaspora - December 17, 2016

    […] Based on recipes by Claudia Roden and Luca Marchiori […]


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