Fennel with Pecorino Cheese

READY IN: 40mins
Recipe by JustJanS

I'm posting this in reply to a request.

Top Review by Kookaburra

This made a great accompaniment to roast pork and baked vegetables. I used one very big bulb of fennel, core and tough outer leaves removed, and substituted parmesan for the pecorino. As my fennel bulb was large, I simmered it an extra few minutes, just to make sure it was tender. I hate to waste those lovely feathery fennel fronds so I chopped them finely and mixed them in with the cheese. It did need a little extra salt at the end, and perhaps could have done with a teaspoon of lemon juice extra. But these are small refinements - it was a really lovely dish, which would also be nice as an appetiser.

Ingredients Nutrition

  • 4 fennel bulbs, cut into wedges
  • 1 clove garlic, crushed
  • 12 lemon, sliced
  • 40 ml olive oil
  • 1 teaspoon salt
  • 60 g butter, melted
  • 4 tablespoons pecorino cheese, grated (I would use parmesan if I didn't have pecorino)
  • salt and pepper


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

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