Fennel Gratin

February 27, 2012

Fennel Gratin

Philippe, Tucson CSA. Originally submitted by Shawn Halversen, Tucson CSA, and adapted from ‘Rustic Italian Food’ by Marc Vetri and David Joachim

4 small or 2 large fennel bulbs, trimmed, cored and quartered (reserve fronds).  Smaller bulbs can simply be halved.
1 to 2 cups olive oil
Salt and pepper
1 teaspoon red pepper flakes
1/3 cup grated Parmesan cheese

Preheat oven to 350°F.
Spread fennel wedges in a glass oven dish and add olive oil to a depth of ¼-inch. To use less olive oil, use the smallest dish that will hold the fennel. Sprinkle with salt, black pepper, red pepper flakes and Parmesan cheese.
Bake until tender, about 30 minutes. Remove from the oven and let cool a bit. Remove wedges with a slotted spatula and place on serving dish.
Garnish with reserved fennel fronds.

The leftover olive oil can be used as a dipping oil for bread, or it can be used to make a salad dressing.

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