| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 6g | 30g |
| sugars | fibre | protein | salt |
| 7g | 4g | 10g | 0.4g |
Today, I’d like to present to you an easy and delightful recipe named Roasted Florence Fennel with Mozzarella. Florence fennel, or finocchio, as it’s called in Italy, has a subtle licorice flavor and is an excellent source of vitamin C, dietary fiber, and potassium along with a myriad of other nutrients. This recipe embodies a simple and contemporary twist on traditional vegetable sides, maintaining the heart of Italian cuisine with its light yet inviting flavor combination.
About This Recipe
Those of you familiar with my kitchen stories would know that my palate greatly enjoys the blend of New England seafood and Irish comfort. It’s a blend I owe to my Boston roots and warm Irish family kitchen filled with generations-old recipes. This Roasted Florence Fennel with Mozzarella, though not a traditional recipe from my Grandma’s stamped and flour-coated cookbook, instead draws inspiration from the subtle beauty and complexity of Italian cuisine. It’s a dish that pays tribute to the beautifully winding culinary journey that started in my family’s kitchen.
The Benefits of Fennel
Fennel’s health benefits are as plentiful as its culinary uses. High in nutrients but low in calories, the core ingredients serve as a wellspring of antioxidants, fiber, and vitamins. This makes the dish as delightful to eat as it is beneficial for your health.
This dish will surprisingly remind you of the traditional Zucchini Parmesan or even the classic roast vegetables, with its harmonious blend of flavors and textures. One could also serve this recipe with a succulent roast chicken or lean steak for a fuller meal.
Interactions at the Dinner Table
When I first introduced this recipe at home, my fiancée Laura was both intrigued and delighted. After all, it’s not every day you come across Florence Fennel on your dinner plate! But lo and behold, it pleasantly surprised her and swiftly became a hot favorite of ours, especially with our baby boy who loves the pop of flavor that cherry tomatoes add!
For the cooks out there seeking to try something new, diverse, yet homely, I wholeheartedly recommend this Roasted Florence Fennel with Mozzarella, trusting it to leave a lingering taste of happiness much like it does in our home.
What You’ll Need
- 3 medium Florence fennel bulbs
- 3 tablespoons of olive oil
- Salt to taste
- Black pepper to taste
- 2 cups of cherry tomatoes
- 1 cup of fresh basil leaves
- 3 balls of fresh mozzarella cheese, drained and sliced
- 1/2 cup of balsamic glaze
Method
Step One
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Cut the fennel bulbs into quarters and remove the core. Arrange them on a baking sheet.
Step Two
Drizzle the fennel with olive oil and season with salt and black pepper to taste. Toss to ensure the fennel is evenly coated.
Step Three
Roast the fennel in the preheated oven for about 25-30 minutes or until tender and slightly caramelized. Turn them over halfway through cooking to ensure they roast evenly.
Step Four
While the fennel is roasting, slice the cherry tomatoes in half and roughly chop the basil leaves. Set them aside.
Step Five
Once the fennel is done, remove from the oven and add the cherry tomatoes and fresh basil to the baking sheet. Toss to combine.
Step Six
Return the baking sheet to the oven and roast for another 5-10 minutes, until the tomatoes are soft.
Step Seven
Meanwhile, slice the mozzarella balls and set aside.
Step Eight
Arrange the roasted fennel, tomatoes and basil on a serving platter. Top with sliced mozzarella. Drizzle with balsamic glaze before serving. Enjoy your Roasted Florence Fennel with Mozzarella!
