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"This is my second order for your oregano and
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- Baked Fennel
- (Finocchio al Forno)
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Ingredients:
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- 1 and 1/2 lbs fennel (about 2 large bulbs)
2 cups heavy cream
4 tbsp unsalted butter, cubed
1 and 1/2 cups finely grated Parmigiano cheese
Kosher salt
Freshly ground black pepper
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- Directions:
- Remove the fennel stalks, halve them lengthwise, and cut into 1/2-inch wedges.
Heat oven to 425°F.
In a bowl, toss together the fennel, cream, and 1 cup of Parmigiano cheese.
Season with salt and pepper.
Transfer to a 3-quart baking dish.
Dot with butter.
Cover dish with foil.
Bake for 60 minutes.
Uncover baking dish.
Sprinkle with remaining Parmigiano cheese.
Bake until fennel is tender, about 30 minutes. Serves 6-8.
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