2 large fennel bulbs, rinsed and trimmed, cut into eighths
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup freshly grated Grana Padano or Parmigiano Reggiano cheese
1/2 cup bread crumbs
Preheat the oven to 400 degrees F. Put the fennel in boiling salted water for about 7 minutes, or until fork tender. Drain and arrange in one layer on a baking pan. Drizzle some extra-virgin olive oil on the fennel and salt and pepper, to taste. Sprinkle the cheese and bread crumbs on the fennel. Roast in the oven until golden brown, approximately 20 to 30 minutes.