Baked Fennel (Finocchio Gratinato) Recipe

• 3 x fennel bulbs about 500 g
• 1 x salt and freshly grnd pepper
• 1 pch freshly grated nutmeg
• 40 gm unsalted butter
• 1 clv garlic crushed
• 2 Tbsp. freshly grated Parmesan

1. In Italy fennel is sometimes eaten as a fruit instead of dessert using the tender central part.
2. However here is a delicious way of cocking it that you can serve with all sorts of dishes both meat and fish.
3. I suggest you have this accompanying Fritto Misto di Burano (qv).
4. Preheat the oven to 240 degrees C/475 degrees F/Gas 9.
5. To prepare the fennel remove the stalks and tough outer leaves.
6. Cut each head in half and then quarter each half.
7. Simmer the fennel in plenty of salted water till al dente.
8. Drain very well and place in an ovenproof gratin dish.
9. Sprinkle with salt pepper and nutmeg.
10. Heat the butter add in the garlic and infuse for 1 2 min then pour over the fennel.
11. Sprinkle with Parmesan and bake for 15 min till sizzling.
12. Serves 4

fennel bulbs, salt, nutmeg, butter, garlic, freshly grated parmesan

Taken from cookeatshare.com/recipes/baked-fennel-finocchio-gratinato-74653 (may not work)