Ingredientes
- 3 large or 4 to 5 small fennel bulbs
- 3 Tbs. butter
- salt
- black pepper, freshly ground
- ¼ cup parmigiano−reggiano, freshly grated
Preparação
- Cut the fennel tops where they meet the bulb and discard them. Pare away
- any bruised or brownish parts from the bult and cut off a thin slice from
- the bottom. Cut the bulb in lengthwise slices about ¼ inch thick and wash
- by soaking them in cold water.
- Turn on the oven and set at 450 degrees farenheit. Bring to a boil a pot of
- water large enough to comfortably accommodate the fennel slices. Place the
- fennel in the boiling water and cook until tender, about 5−10 minutes. Drain
- or lift the fennel out of the water carefully so as not to break the slices
- (some will inevitably break but you can still use them).
- In one or more shallow baking dishes or sheet pans, place the fennel in a
- single layer. Season with salt and pepper, sprinkle with the parmesan cheese
- and dot with butter. Place in the preheated oven and bake until golden
- brown, about 10−15 minutes. Remove from the oven and serve at once.
