gabrielle hamilton's fennel baked in cream (finocchio al forno)

added by
1 hr 40 minutes
prep: 10 min
cook: 1 hr 30 min
6 servings
ingredients
all
1 1/2 lbs fennel
about 2 large bulbs, stalks removed, halved lengthwise, then cut into 1/2-inch wedges
2 cups heavy cream
1 cup parmesan
finely grated
kosher salt
black pepper
4 tbsp unsalted butter
cubed
1/2 cups parmesan
finely grated
This is a decadent and delicious way to enjoy fennel. Because fennel is the primary seasoning in pepperoni, our home smelled like pepperoni while it baked. This can be served as a side, or even as main course if paired with a simple salad.

We usually make this dish around the time we make make GQ's sazerac-cured salmon so that we can make full use of all the fennel pieces.
1
Preheat the oven to 425°F.
2
Toss the fennel, cream, and 1 cup of Parmesan in a mixing bowl. Season with salt and pepper to taste.
3
Transfer to a baking dish. Dot with butter. Cover the baking dish in foil and bake for 60 minutes.
4
Uncover the baking dish then sprinkle on the remaining Parmesan. Bake until the fennel is tender, about 30 minutes.
source: Gabrielle Hamilton