Fennel With Pecorino Cheese Food

PEAR AND FENNEL SALAD

Steps:

• Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.

ROASTED FENNEL WITH CHARRED TOMATOES, OLIVES, AND PECORINO

Steps:

• Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes.
• Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley.

ROASTED FENNEL AND CARROTS WITH PECORINO CHEESE

Steps:

• Preheat oven to 375°F.
• Cut fennel bulbs horizontally into 1/3-inch thick slices,
• Lightly oil 13 x 9 x 2-inch glass baking dish.
• Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
• Sprinkle with thyme, then cheese.
• Drizzle with olive oil.
• Bake until vegetables are tender and top is golden brown, about 1 and 1/4 hours.
• Sprinkle with fronds. Makes 8 servings.
• That's it!

SHAVED-FENNEL SALAD WITH ORANGES AND PECORINO

Steps:

• Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
• Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
• Meanwhile, cut fennel into paper-thin slices with slicer. Cut peel, including all white pith, from oranges. Cut segments free from membranes and coarsely chop.
• Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
• Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.

ROASTED FENNEL AND CARROTS WITH PECORINO

Steps:

• Preheat oven to 375°F.
• Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
• Sprinkle with thyme, then cheese. Drizzle with oil.
• Bake until vegetables are tender and top is golden brown, about 1 1/4 hours.
• Sprinkle with fronds.

ROASTED FENNEL AND CARROTS WITH PECORINO

Steps:

• Preheat oven to 375°F. Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. Sprinkle with thyme, then cheese. Drizzle with oil. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours. Sprinkle with fronds.

FENNEL WITH PECORINO CHEESE

Steps:

• Place the fennel in a saucepan with the garlic, lemon, olive oil and salt.
• Pour over enough water to cover the fennel, and bring to the boil.
• Reduce the heat, and simmer for 20 minutes or until just tender.
• Drain well.
• Place the fennel in a heatproof dish, drizzle with the melted butter, then sprinkle with the cheese.
• Season to taste with salt and freshly ground pepper.
• Place under a hot grill (broiler?) until the cheese has melted and browned.
• Serve immediately.