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
- In Italy fennel is sometimes eaten as a fruit instead of dessert using the tender central part.
- However here is a delicious way of cocking it that you can serve with all sorts of dishes both meat and fish.
- I suggest you have this accompanying Fritto Misto di Burano (qv).
- Preheat the oven to 240 degrees C/475 degrees F/Gas 9.
- To prepare the fennel remove the stalks and tough outer leaves.
- Cut each head in half and then quarter each half.
- Simmer the fennel in plenty of salted water till al dente.
- Drain very well and place in an ovenproof gratin dish.
- Sprinkle with salt pepper and nutmeg.
- Heat the butter add in the garlic and infuse for 1 2 min then pour over the fennel.
- Sprinkle with Parmesan and bake for 15 min till sizzling.
- Serves 4
fennel bulbs, salt, nutmeg, butter, garlic, freshly grated parmesan
Taken from cookeatshare.com/recipes/baked-fennel-finocchio-gratinato-74653 (may not work)