Herbal: Fennel, 1819
Herbal: Fennel,...

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Baked Fennel with Parmigiano-Reggiano



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Fresh Fennel Bulb
Fresh Fennel Bulb
Brigitte Protzel
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La Belle Cuisine


Baked Fennel with Parmigiano-Reggiano

6 to 8 fennel bulbs (4 to 4 1/2
pounds with tops)
2 tablespoons butter, melted
2 tablespoons finely snipped Italian parsley
2 tablespoons finely snipped fresh sage
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup chicken broth
1/4 cup dry white wine
3/4 cup shredded Parmigiano-Reggiano

Academia Barilla Parmigiano Reggiano
Academia Barilla
Parmigiano Reggiano

Preheat oven to 350 degrees F. Trim tops from fennel bulbs and quarter
the bulbs. Cook the fennel in boiling salted water in a large saucepan for
5 minutes. Drain and pat dry. Lightly grease a 2-quart shallow baking dish
and add half of the fennel quarters. Drizzle half the melted butter over the
fennel. Sprinkle with half of the parsley, sage, salt and pepper. Add the
remaining fennel. Drizzle with the remaining butter, herbs, salt and pepper. Pour the chicken broth and wine along the sides of the baking dish, being
careful not to wash off any butter or herbs. Sprinkle with half of the cheese.
Bake, covered, in the preheated oven for 45 minutes.
Increase the oven temperature to 450 degrees F. Remove the fennel from
the oven, uncover, and sprinkle with the remaining cheese. Return to oven
and bake 10 to 15 minutes more, or until golden. Serve on small plates or
in small bowls with the wine mixture.
Makes 10 to 12 servings.

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