Fennel sausages are available from good butcher shops. They should be made from coarsely cut pork and flavoured with whole fennel seeds.
3-4 fennel bulbs
1 small lemon, cut in half
6 tbsp extra virgin olive oil
150g breadcrumbs
150g provolone cheese,
coarsely grated
100g Grana Padano cheese, finely grated
Salt and pepper
8 pork and fennel sausages
Trim first few layers off each fennel bulb, leaving only the tender inner bulb. Bring a large pot of salted water to the boil, add halved lemon and blanch trimmed bulbs for four to fi ve minutes. Drain and cool.
Cut each bulb, top to bottom, into eight segments. Using two tablespoons of olive oil,
Grease an oven dish and lay fennel segments in it evenly.
In a bowl, mix breadcrumbs, provolone and Grana Padano with a couple of pinches of salt and pepper. Sprinkle mixture evenly over fennel and drizzle two tbsp of olive oil over the top. Place in preheated 170C oven for 25 minutes.
To serve, fry sausages in remaining two tbsp of olive oil and present on a serving plate with fennel.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up