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Fennel: Roasted
Ingredients
- 3 fennel bulbs
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh oregano, thyme, and fennel fronds
- 1 lemon, zested
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ⅓ to ½ cup freshly grated Parmigiano-Reggiano cheese
- A few drops good quality balsamic vinegar, optional
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