Fennel Baked With Ham and Tomatoes

• 4 medium heads of fennel, cut in quarters
• 1/2 cup extra-virgin olive oil
• 1 clove garlic, minced (green part removed)
• 4 slices cooked ham, cut in strips
• 2 cups Italian tomatoes, chopped, with their juice
• Coarse salt and freshly ground pepper to taste
• 1/2 cup dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese

1. Preheat oven to 375 degrees.
2. Blanch the fennel blubs and drain them.
3. Pour the oil into a baking dish that can be used both on top of the stove and in the oven.
4. Add garlic, fennel and ham, cook over a medium heat until they just begin to turn golden.
5. Add tomatoes, salt and pepper.
6. Cook over low heat five minutes.
7. Sprinkle on the bread crumbs and cheese.
8. Bake for 15 to 20 minutes, or until the top is browned and bubbling.

fennel, extravirgin olive oil, clove garlic, ham, italian tomatoes, salt, bread crumbs, parmesan cheese

Taken from cooking.nytimes.com/recipes/10448 (may not work)