How To Make Baked Fennel With Gorgonzola And Parmesan Crumble

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Here’s a fantastic recipe for how to make Baked Fennel with Gorgonzola and Parmesan Crumble by Italian Chef Chicca Maione. She can even teach you the art of making this amazing starter in person through her cooking classes (If you are looking for a great vacation).

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Let’s make baked fennel with gorgonzola and parmesan crumble!

Diet Considerations

  • Vegetarian

Ingredients (Serves 5 – 7)

  • 4-5 fennel bulbs
  • 1/2 cup Parmesan cheese grated
  • 200 gr / 7 oz gorgonzola cheese
  • 120 gr / 1/2 cups cream
  • 120 gr / 1/2 cups milk
  • 80 ml / 1/2 extra virgin olive oil
  • 6 sprigs of thyme
  • 2 pinch flaked sea salt
  • 2-3 sprinkle ground black pepper
  • 10 cherry tomatoes, some on the vine for decoration
  • 80 gr / 1/2 cup bread crumbs
  • 120 ml / 1/2 cup extra virgin olive oil
  • 3-4 garlic cloves, peeled
  • Salt & pepper to taste


Prep Time: 20 minutes.

Cook Time: 45 minutes

  1. Preheat the oven

    Preheat the oven to 180°C / 450°F.

  2. Prepare the fennel

    Wash, remove the outer leaves, and cut off the fennel stalks. Cut each bulb lengthwise in thin slices. Place them in a baking pan. 

  3. Prepare your cheese

    In a small pot, melt the gorgonzola with the milk. Add the cream, Parmesan cheese, extra virgin olive oil, thyme, sea salt and black pepper. Toss the fennels with this mixture.

  4. Prepare the crumble

    In a food processor combine bread crumbs, extra virgin olive oil, garlic cloves, salt, and pepper.

  5. Combine and let sit

    Sprinkle the crumble on the fennel, add cherry tomatoes, and thyme sprigs. Cover with aluminum foil and bake in the oven until fennel is soft – about 30 – 35 minutes.

  6. Serve

    Remove the foil and cook for about 15 minutes until cherry tomatoes are caramelized and the crust has a nice golden color. Sprinkle some fresh thyme to garnish.

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Need help?


Plan it into your week

The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.


Print out the ingredient list

Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.


Email Chicca for help

Chicca’s here to help. If you need assistance with the recipe, email her at


Take the class

Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make this dish (as well as many other amazing dishes)!

Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.

About the Author

Chicca Maione

Chicca Maione

Italian Chef

Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
Full Bio

* Recipe posted with permission from the author, Chicca Maione, at Cooking in Tuscany.

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