Baked Fennel with Pecorino
The Cooking Coach
The Cooking Coach
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  • 25 minutes Baking Time
  • 20 minutes Serves
  • / 3.3 lb fennel bulbs (normally this is about 4 or 5) – halved, stalks removed. Keep back the green feathery frons for dressing.
  • 4 x tbsp unsalted butter
  • 2 x tbsp Niolly Prat (Optional – I only use it if I have it in the house, I don’t go out and buy it specially for this recipe. You can also use white wine or vermouth, or exclude the alcohol altogether.)
  • / 1.5 oz. freshly grated pecorino cheese



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