Sides & Salads

Roasted Fennel

The aromatic bulb we know as fennel is popular in Italian cuisine, both raw and cooked. A simple side
dish packed with complex flavours, this roasted fennel enlivened with the decadent taste of parmesan and the kick of chilli is an experience to savour.
Serves: 4 - 6 (as a side dish)
Preparation time: 10 minutes
Cooking time: About 50 minutes


  • 3-4 fennel bulbs, outer leaves removed and fronds reserved
  • 3tbsp Filippo Berio Classico Olive Oil
  • 2 cloves garlic, crushed
  • 2tsp fennel seeds, crushed
  • 1tsp dried chilli flakes
  • Salt and freshly ground black pepper
  • 30g freshly grated parmesan
  • 15g dried breadcrumbs
  • 2tbsp flat-leaf parsley, freshly chopped
  • Filippo Berio Extra Virgin Olive Oil, for drizzling


  1. Preheat the oven to 190°C, gas mark 5. Quarter the fennel bulbs, keeping them intact at the base. Place in a large bowl and toss with the Filippo Berio Classico Olive Oil, garlic, fennel seeds, chilli flakes and seasoning. Put into a large gratin dish or roasting tin and cover tightly with foil.
  2. In a small bowl mix together, the parmesan and breadcrumbs. Roughly chop the fronds.
  1. Roast for about 30-35 minutes, the undersides should be golden. Remove the foil, sprinkle over the reserved fennel fronds and the breadcrumb mixture and return to the oven. Cook for 10-15 minutes, or until the fennel is tender and the topping is golden.
  2. Sprinkle over the chopped parsley and serve immediately, drizzle with Filippo Berio Extra Virgin Olive Oil.