Recipe Details

Summary

Name: Fennel Gratinata

Category: Italian

3 large or 4 to 5 small fennel bulbs

3 Tbs. butter

salt

black pepper, freshly ground

1/4 cup parmigiano−reggiano, freshly grated

Cut the fennel tops where they meet the bulb and discard them. Pare away

any bruised or brownish parts from the bult and cut off a thin slice from

the bottom. Cut the bulb in lengthwise slices about 1/4 inch thick and wash

by soaking them in cold water.

Turn on the oven and set at 450 degrees farenheit. Bring to a boil a pot of

water large enough to comfortably accommodate the fennel slices. Place the

fennel in the boiling water and cook until tender, about 5−10 minutes. Drain

or lift the fennel out of the water carefully so as not to break the slices

(some will inevitably break but you can still use them).

In one or more shallow baking dishes or sheet pans, place the fennel in a

single layer. Season with salt and pepper, sprinkle with the parmesan cheese

and dot with butter. Place in the preheated oven and bake until golden

brown, about 10−15 minutes. Remove from the oven and serve at once.