Fennels are one of those vegetables that are wonderful in every way! Raw and crispy in a nice salad or cooked and soft as a side dish, either cold or warm. I think I already spoke about it, but when I was living in England, in the late 90’s, even if Jamie Oliver was already teaching English people how to make a fennel salad, in fact fennels weren’t available on supermarkets stands: I do not remember a single one! So, after many months there I developed withdrawal symptoms and the urgent need of fennels! Back in Italy I remember eating fennel constantly, on any occasions and developing always new ways to cook them.
One of the best ways to cook them turned out to be the simplest!

Serves two (hungry)

2 fennels
The juice of 1 lemon
2 tablespoons of extra virgin olive oil
Salt and pepper

Clean the fennels and cut them in thin slices. Place them on a baking sheet covered with greaseproof paper. Drizzle with lemon juice and oil and generous pinches of salt and pepper.
Bake in a preheated oven, 180° C, until crisp and golden.
Serves hot, warm or cold.

Roasted fennel