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Finocchio al Cartoccio
Fennel "Baked in a Bag"
Fennel "Baked in a Bag"
Literally translated as cooking “in a bag”, al cartoccio is a superb way to steam vegetables in their own juices with very little oil added. Simply wrap in an ample sheet of foil and bake in the oven.
Here is Susanna offering her wonderful fresh fennel in Bologna's outdoor market. A native Mediterranean vegetable served raw or cooked, fennel’s anise flavor mellows once baked and is particularly delicious accompanying lamb, beef and fish. For a simple rustic presentation, bring the foil bag to the table, then open in front of your guests so everyone enjoys its mouth-watering aroma!
Serves 4
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2
large fennel bulbs
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2
teaspoons extra-virgin olive oil
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garlic cloves, very lightly crushed
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sea salt
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foil or parchment paper
1. Preheat the oven to 400º F/200 º C. Trim off the stems and feathery tops of the fennel, reserving for another use. Trim the ends and discard any bruised outer leaves. Cut each bulb lengthwise into quarters for faster cooking.
2. Roll-out a sheet of foil or parchment long enough to fold over and ample enough to permit it to puff up during baking. Lightly oil one side, then place the fennel in one layer, add the garlic cloves and salt to taste. Slide the bag onto a baking sheet and place the sheet in the center of the oven.
3. Bake for 15 minutes, then carefully turn over the bag to prevent burning of the fennel and garlic, continue to bake for 10-15 minutes or until a fragrant aroma emanates from the oven and the fennel is tender.
To test, remove the baking sheet from the oven, open a corner of the bag (it releases steam so be careful) and pierce with a knife tip or fork. Put back into the oven for further baking if desired. To serve, either transfer baked fennel and garlic to a serving platter or bring directly to the table and open the bag table side for optimum enjoyment - it’s like opening a present!
2. Roll-out a sheet of foil or parchment long enough to fold over and ample enough to permit it to puff up during baking. Lightly oil one side, then place the fennel in one layer, add the garlic cloves and salt to taste. Slide the bag onto a baking sheet and place the sheet in the center of the oven.
3. Bake for 15 minutes, then carefully turn over the bag to prevent burning of the fennel and garlic, continue to bake for 10-15 minutes or until a fragrant aroma emanates from the oven and the fennel is tender.
To test, remove the baking sheet from the oven, open a corner of the bag (it releases steam so be careful) and pierce with a knife tip or fork. Put back into the oven for further baking if desired. To serve, either transfer baked fennel and garlic to a serving platter or bring directly to the table and open the bag table side for optimum enjoyment - it’s like opening a present!
