Provided by Chef Max Shapiro
Really thinking on how to use fennel I remember a dish I had a few times as a kid made by a good family friend Mrs. DiMaigo. This dish was made on Sunday night dinner when our two families broke
bread together. (Fennel is a very important part of Mediterranean cooking). Serve this dish with Beef, Poultry, or Fish dishes.
- 2 Lemon slices
- 2 to 3 Fennel Bulbs
- 4 1⁄2 tsp. Extra Virgin olive oil ( cold pressed)
- 3 Tbsp butter
- 4 Fresh sprigs or 1⁄2 Tbsp. dried thyme
- 3/4 cup chicken or vegetable stock
- 1 cup Freshly grated Parmesan cheese
- Salt and Pepper to taste
1. Bring a large pan of water to a boil and add the lemon slices. Trim the fennel bulbs and slice each of them lengthwise. Add them to the pan, bring the water to a boil, and simmer fennel for about 8 to 10 minutes or until tender. Drain well.
2. Put the oil and butter in a flameproof casserole dish (Pyrex or cast iron [enameled cast iron]) and
melt over medium heat. Swirl the melted mixture around so that the bottom and sides of the casserole
are well coated.
3. Add the Fennel slices and stir until well coated. Add the thyme and season with salt and pepper to taste. Pour in the stock and sprinkle the cheese over the top.
4. Bake in a preheated oven, at 400 degrees for about 20 to 30 minutes, or until the fennel has absorbed the stock and is tender, and the cheese has melted and becomes golden brown. Serve