Fennel

This preparation of fennel makes a good accompaniment to fish, chicken or pork. Silvana says that the garlic, parsley and fennel go really well together. You can add cheese but this changes the balance. And she says not to add other herbs but to keep the taste simple as an accompanying vegetable. "You can easily spoil a dish by adding the wrong little herbs". She has found that it is not advisable to heat fennel in a microwave. "They will explode". Other vegetables can be heated that way, but NOT fennel

Serves 6

Ingredients

3-4 Fennel bulb, halved or quartered depending on their size
Fresh breadcrumbs ‚ 80 grams
15 ml olive oil
Small clove garlic, chopped
6 stalks Italian parsley, roughly chopped
salt

Cut fennel into quarters and boil in salted water. Don't overcook. It can be steamed but then it develops a stronger flavour which not everyone likes.

Combine bread crumbs, oil, garlic and parsley.

Take the pieces of the fennel and coat in the bread crumb mixture. Put on a tray with oil. Heat oven to 150o, cover the fennel and bake for 10 minutes