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Peppers, Oranges and Fennel Fill Bins
at a Vegetable Vendors Stall
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Vega, Pablo...
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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
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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