BAKED FENNEL with PARMIGIANO REGGIANO

DIFFICULTY: 1

PREPARATION: 10 minutes

COOKING: 20 minutes

SERVINGS: 4

INGREDIENTS:

• 14 oz. (400 g) fennel bulbs
• 3.5 oz. (100 g) Parmigiano-Reggiano, grated, or about 1 cup
• 3 1/2 tbsp. (50 g) unsalted butter
• salt

INSTRUCTIONS:

1. Heat the oven to 375°F (190°C).
2. Bring a pot of well-salted water to a boil.
3. Cook the fennel in the boiling water until crisp-tender, then drain. Let cool and cut into thick slices.
4. Grease a baking dish with some of the butter, then melt the remaining butter in a small saucepan.
5. In the baking dish, arrange a layer of fennel. Sprinkle with part of the grated Parmigiano-Reggiano and a bit of the melted butter.
6. Add a second layer of fennel and continue in the same manner until you have used all of the ingredients.
7. Bake the fennel until browned, crust, for about 10 minutes.
8. Serve immediately.