We recommend pairing Frescobaldi Pomino Bianco DOC wine with this Roasted Fennel recipe.
Fennel is naturally sweet and a wonderful side dish to any tomato-based main course
6 large fennel bulbs
1/3 cup olive oil
1/3 cup grated breadcrumbs
1/4 cup grated Parmesan cheese
Heat the oven to 350 F
Wash the fennel bulbs, removing the green tops and root base. Slice each bulb lengthwise into 1/4 inch slices.
Brush a large roasting pan with oil (the pan should be big enough for all the slices to fit in one layer). Layer the fennel slices in the roasting pan. Brush the facing upsides of fennel with the remaining olive oil. Sprinkle the fennel with the breadcrumbs and Parmesan cheese.
Cook until the bottom edges start to caramelize, about 20 minutes.