Roasted Fennel With Parmesan Giada De Laurentiis Recipes

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ROASTED FENNEL WITH PARMESAN - GIADA DE LAURENTIIS



Roasted Fennel With Parmesan - Giada De Laurentiis image

This simple and flavorful recipe was featured on "Everyday Italian" by Giada De Laurentiis. Goes well with other roasted dishes for dinner such as pork and balsamic pears. The saltiness of the Parmesan goes wonderfully with the sweet, mellow flavor of the roasted fennel.

Provided by Julesong

Categories     Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 fresh bulbs of fennel
1/2 teaspoon salt
fresh ground black pepper, to taste
1/3 cup freshly shredded parmesan cheese
4 tablespoons olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
  • Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
  • Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
  • Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
  • Sprinkle with the salt and pepper, then with the Parmesan.
  • Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
  • Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.

Nutrition Facts : Calories 227.8, Fat 16.4, SaturatedFat 3.3, Cholesterol 7.3, Sodium 539.9, Carbohydrate 17.4, Fiber 7.2, Sugar 0.1, Protein 6.1

ORANGE AND FENNEL FUDGE



Orange and Fennel Fudge image

Orange and chocolate is a fabulous flavor combo, and the addition of fennel makes this fudge very sophisticated and delicious.

Provided by Giada De Laurentiis

Categories     Dessert

Time 17m

Yield 6

Number Of Ingredients 7

1 11.5ounce bag bittersweet chocolate chips
1 14 ounce can sweetened condensed milk
1/4 teaspoons kosher salt
1 tablespoon unsalted butter (plus more for the pan)
1 teaspoon pure vanilla extract
1 teaspoon orange zest (from 1/2 an orange)
1 1/2 teaspoons fennel seed (toasted)

Steps:

  • This recipe originated on Giada Entertains. Episode: Football Picnic.
  • Line an 8 x 8 inch glass baking dish with parchment paper. Butter the paper and set aside.
  • In a medium saucepan, combine the chocolate chips, condensed milk, salt and butter. Place over medium low heat and cook, stirring constantly with a wooden spoon or rubber spatula until the chocolate is completely melted. When the mixture is smooth, remove from the heat and stir in the vanilla and orange zest. Pour into the prepared pan and sprinkle with the fennel seeds. Press gently to make them stick if need be. Place in the refrigerator and allow to cool completely before slicing into squares, about 2 hours.

Nutrition Facts : ServingSize 6, Calories 233

VEGETABLE PARMESAN



Vegetable Parmesan image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Butter, for greasing
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
1 red bell pepper, cut into thirds
1 yellow bell pepper, cut into thirds
1 orange bell pepper, cut into thirds
1 (26-ounce) jar marinara sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan
1 cup plain bread crumbs

Steps:

  • Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
  • Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
  • Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
  • Remove from the oven and cool for 10 minutes before serving.
  • Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 7

4 large bulbs fennel, trimmed and cut horizontally into 1/4-inch slices, fronds reserved
1 teaspoon kosher salt
1 teaspoon grated lemon zest (about 1 lemon)
1 clove garlic, sliced
1/2 cup freshly grated Parmesan
1/3 cup olive oil, plus for oiling the baking dish
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
  • Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
  • Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.

FIRE-ROASTED CAULIFLOWER WITH WHIPPED CHICKPEAS AND CILANTRO PISTOU



Fire-Roasted Cauliflower with Whipped Chickpeas and Cilantro Pistou image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 24

1 bunch fresh cilantro, stems removed
1/2 bunch fresh Italian parsley
Juice of 1 lemon, plus more as needed
1 to 2 cloves garlic
Kosher salt and freshly ground black pepper
Olive oil, as needed
1 teaspoon chile flakes, optional
1 medium head cauliflower, cut into florets
1/4 cup blended oil (80/20)
One 15-ounce can chickpeas
1/3 cup olive oil
1/3 cup tahini
1 clove garlic, peeled
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 cup hazelnuts
1/2 cup pumpkin seeds
1/2 cup mixed black and white sesame seeds
1/4 cup coriander seeds
1/4 cup cumin seeds
1/4 cup sunflower seeds
1 tablespoon fennel seeds
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 475 degrees F. Put a 14-inch cast-iron pan in the oven while it preheats.
  • For the cilantro pistou: Combine the cilantro, parsley, lemon juice, 1 to 2 cloves garlic (depending on how spicy you like it), 1 teaspoon kosher salt and 1 teaspoon black pepper in a blender. Turn on medium speed and drizzle in the olive oil to combine. Blend until it has a smooth consistency. Adjust with olive oil for desired thickness, or flavor with more salt and lemon as needed. Add the chile flakes, if using.
  • Add the cauliflower and blended oil to a large bowl. Generously season with salt and toss to combine. Carefully pour into the preheated cast-iron pan and put back in the oven. Roast on the middle rack until brown and tender, 10 to 15 minutes. Crank the heat to broil for last 2 minutes for added color, if desired. (It should have color and be tender but retain a bit of crunch.)
  • For the whipped chickpeas: Meanwhile, strain the chickpeas, reserving the liquid in a separate bowl. In a food processor, combine the chickpeas, olive oil, tahini, garlic, lemon juice, 1 teaspoon salt and 1/4 cup reserved chickpea liquid (aquafaba) and blend on high for about 2 minutes, scraping down the sides as needed. Add a bit more aquafaba (approximately 2 tablespoons) if the machine is struggling, then add 1 tablespoon at a time of water (up to 1/4 cup) until smooth and light. Season with salt and pepper.
  • For the dukkah spice: Preheat the oven to 350 degrees F.
  • Add the hazelnuts, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, sunflower seeds and fennel seeds to a small food processor and pulse until just combined. (Do not overprocess.) Add to a cast-iron skillet and toast in the oven for 5 minutes. Transfer to a bowl and season with the olive oil, salt and pepper.
  • Generously spread the pillowy chickpea mixture on a platter. Top with the roasted cauliflower, then drizzle over the cilantro pistou and sprinkle generously with the dukkah.

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1/3 cup extra-virgin olive oil, plus more for the baking dish
4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
1 teaspoon kosher salt
1 teaspoon grated lemon zest
1 clove garlic, sliced
1/2 cup freshly grated parmesan cheese
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch baking dish. Arrange the fennel in the dish. Sprinkle with the salt, lemon zest and garlic. Top with the parmesan cheese and drizzle with the olive oil.
  • Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel along with the pomegranate seeds.

GIADA'S ROASTED FENNEL WITH PARMESAN



Giada's Roasted Fennel With Parmesan image

Make and share this Giada's Roasted Fennel With Parmesan recipe from Food.com.

Provided by Chef Citron

Categories     Vegetable

Time 55m

Yield 4 fennel servings, 4-6 serving(s)

Number Of Ingredients 4

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
salt & freshly ground black pepper
1/3 cup freshly shredded parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish.
  • Arrange the fennel in the dish.
  • Sprinkle with salt and pepper, then with the Parmesan.
  • Drizzle with the oil.
  • Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
  • Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

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