Finocchio Gratinate
Region: Italy, Tuscany
Category: Vegetables
Season: Any
Difficulty: Easy
Although fennel is a favorite Italian vegetable, many Americans shy away from it because of its distinct anise taste. 
But this taste is what makes fennel so interesting. Try this recipe which treats the fennel in a different manner, and accompany it with Costoletta di Maiale alla Milanese (see link below) for a surprising change. In Tuscany, this dish would be served as a side dish (contorno).
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 40 minutes
3 fennel bulbs (about 1 1/2 to 1 3/4 pounds total)
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 garlic clove, crushed
Salt and freshly ground black pepper to taste
6 to 8 tablespoons fresh bread crumbs
1. Preheat the oven to 450 degrees F.
2. Bring a large saucepan of lightly salted water to a boil over high heat. Blanch the fennel whole for 6 to 7 minutes. Drain and slice.
3. In a large saute pan or cast iron skillet, melt 1 tablespoon butter with the olive oil and garlic over high heat. Once the garlic begins to sizzle, cook, stirring or shaking vigorously, the fennel seasoned with salt and pepper until brown on the edges, about 6 minutes. Transfer to a buttered baking pan. Add 2 tablespoons water to the hot pan you just used and scrape and stir the bits and pieces up and pour over the fennel.
4. Sprinkle the bread crumbs on top, dot with the remaining butter, and bake until the top is golden, 12 to 15 minutes.
Variation:
Note:
Posted: 01/04/2007
Referenced Recipes:
