Tuesday, November 20, 2007

Last Night's Dinner #63: Baked Fennel Topped with Parmigiano Reggiano

Three main ingredients, easy to make but (oh) so good!
A perfect side dish for pasta or serve it as an appetizer.

You'll need:
(serves 2)
1 fennel bulb, cut into 1/3" slices (cut bulb horizontally)
1/3 to 1/2 cup Parmigiano-Reggiano, freshly grated
2 tbs olive oil
butter for greasing *optional
salt & pepper to taste

Peheat oven 375F degreees

- Trim fennel and only use the main bulb, reserve about a tsp of frawns (chopped).
- Grease the glass or enamel baking dish with olive oil or butter. You want the dish large enough so that every piece of fennel touches the bottom of the pan.
- Lay out the slices on the dish and season with salt and pepper. Drizzle with olive oil. Top with shredded cheese. Cook for about 45-50 minutes.

Some people like to add garlic, I'm sure that can't hurt but I didn't add any to mine. You might also want to add additional cheese at the very end. Have a peek at the 30 minute mark and see if it could use more cheese.

Sprinkle frawns on top before serving.

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