Fennel Gratinata
Tender fennel slices baked with butter and Parmigiano-Reggiano until golden — a simple and elegant Italian side.
Ingredients
- 4 whole fennel bulbs (3 large or 4-5 small)
- 3 tbsp butter
- 1 tsp salt, to taste
- 0.5 tsp freshly ground black pepper
- 0.3 cup Parmigiano-Reggiano, freshly grated
Instructions
- 1
Cut fennel tops at the bulb and discard. Pare away bruised parts; cut off a thin slice from bottom. Slice bulb lengthwise about ¼ inch thick. Soak in cold water.
- 2
Preheat oven to 450°F. Bring a large pot of salted water to a boil. Cook fennel slices until tender, 5-10 minutes. Drain carefully.
- 3
Butter a baking dish and arrange fennel slices in overlapping layers. Dot with butter, season with salt and pepper, and sprinkle with Parmigiano-Reggiano.
- 4
Bake until top is golden brown, about 10 minutes.
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