Fennel Parmigiana | The Jewish Week | Food & Wine

Fennel Parmigiana

Finocchi alla Parmigiana (Italy)
Fennel Parmigiana

Fennel Parmigiana/ Mowie Kay

Serves 4

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For this dish, which is traditionally served for Shavuot, fennel is steamed then lightly fried in butter, topped with grated parmesan and baked in the oven until the top is lightly browned.

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4 fennel bulbs

2 tablespoons butter, plus extra for greasing

salt and freshly ground black pepper

100g (1 cup) freshly grated parmesan cheese


Trim the ends off the fennel, then cut into wedges. Steam for 10 minutes or until just tender. Melt the butter in a large frying pan and add the fennel. Cook over a gentle heat for 5 minutes, then season with salt and pepper.

Arrange the fennel wedges in a single layer in a well-buttered shallow baking dish and sprinkle over the parmesan cheese. Bake in a preheated 200ºC/400ºF/gas 6 oven for 15 minutes or until the cheese is golden brown. Serve at once.

Excerpted with permission from Hazana: Jewish Vegetarian Cooking by Paola Gavin, published by Quadrille October 2017.

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