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    You are in: Home / Australian / Fennel with Pecorino Cheese Recipe
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    Fennel with Pecorino Cheese

    Average Rating:

     3 Total Reviews

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    • on September 20, 2006

      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.

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    • on April 21, 2005

      I really liked this - it wasn't too buttery and let the flavours of the fennel shine through. I used parmigiano reggiano which was less salty tasting than the pecorino - thanks for the yummy recipe!

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    • on January 16, 2004

      This was a nice surprise. We had never eaten fennel before and weren't sure what to expect. Lots of flavor is what we got! I had to ask the produce guy where these things were since I had never bought one before. 4 bulbs came to almost 4 lbs! I used pecorino cheese and next time I will use a bit less butter. Thanks for the recipe.

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    Nutritional Facts for Fennel with Pecorino Cheese

    Serving Size: 1 (267 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 259.6
     
    Calories from Fat 191
    73%
    Total Fat 21.2 g
    32%
    Saturated Fat 8.8 g
    44%
    Cholesterol 32.0 mg
    10%
    Sodium 789.6 mg
    32%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 7.9 g
    31%
    Sugars 0.0 g
    0%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    pecorino cheese

    Detailed Nutrition Values About Nutrition Info

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