Finocchio Al Forno Fennel Baked In Cream Food

FINOCCHIO AL FORNO (FENNEL BAKED IN CREAM)

Steps:

• 1. Heat oven to 425°. In a bowl, toss together fennel, cream, and 1 cup Parmesan; season with salt and pepper. Transfer to a 3-qt. baking dish; dot with butter. Cover dish with foil; bake for 60 minutes. 2. Uncover baking dish; sprinkle with remaining Parmesan. Bake until fennel is tender, about 30 minutes.

FENNEL AL FORNO

Steps:

• Heat oven to 375 degrees. Remove a thin layer of the fennel bulbs' tough exterior with a paring knife or sharp vegetable peeler. Cut the fennel crosswise into half-inch-thick slices. Bring a large pot of salted water to boil. Boil the fennel for 1 minute, then put it in a bowl of cold water, drain and pat dry. Season with salt and pepper. Lightly oil an oven-proof baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing down, if necessary).
• In a small bowl, stir together 3 tablespoons olive oil, the fennel seed and the garlic, smashed to a paste with a little salt, the pepper flakes and the chopped rosemary. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with a layer of sliced or shredded mozzarella, then sprinkle with bread crumbs. Drizzle the remaining oil mixture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.)
• Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.

FINOCCHIO CON LATTE AL FORNO (FENNEL BAKED IN MILK)

Steps:

• Heat oven to 475 degrees F.
• Remove tough outer leaves from the fennel bulbs; halve bulbs lengthwise, then cut crosswise into 1/2 inch wedges.
• Combine fennel, milk, and 2 tablespoon butter in a 4 quart saucepan; cook over medium high heat, stirring occasionally, until just tender, about 30 to 45 minutes.
• Use a slotted spoon and transfer fennel to a 2 quart baking dish; pour 1 cup of the milk mixture over; add fennel seeds and season with salt and pepper.
• Sprinkle with Parmesan cheese, dot with remaining butter, and bake until golden brown and bubbly, about 20 minutes.
• Garnish with reserved fennel fronds.