World Cuisine

Baked Fennel and Gorgonzola

cook 30 mins
  • 4 fennel bulbs
  • 3 tablespoons olive oil
  • 200 g (7 oz) Gorgonzola cheese
  • pepper
  • Trim the fennel bulbs and slice vertically.
  • Heat the oil in a frying pan and sauté the fennel for 2–3 minutes, then transfer to an ovenproof dish.
  • Break the Gorgonzola into chunks and scatter these over the fennel.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes, until the fennel is tender and has turned slightly golden at the edges.
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