Finocchio Al Forno (Fennel Baked in Cream) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is a classic dish by Chef Gabrielle Hamilton of Prune restaurant in New York City (as published in Saveur magazine). The fennel bulb is baked in the oven, with cream and Parmesan cheese, until tender. Ingredients:
1 1/2 lbs fennel bulbs (about 2 large bulbs) |
2 cups heavy cream |
1 1/2 cups parmesan cheese, grated |
kosher salt & freshly ground black pepper |
4 tablespoons unsalted butter, cubed |
Directions:
1. Preheat oven to 425°F
2. Remove the stalks and fronds from the fennel bulbs; slice in half lengthwise, then into 1/2 inch wedges.
3. Combine sliced fennel with cream and 1 cup Parmesan; season with salt and pepper.
4. Place mixture in a large baking dish and dot with butter.
5. Cover with foil and bake 60 minutes.
6. Remove foil and sprinkle with the remaining Parmesan cheese; return to oven and bake until tender, about 30 minutes more.
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