Recipe for June 13, 2010
Fennel and Parmesan Gratin
If you’ve never tried fresh fennel, here’s a recipe that will make you a devoted fan. Fennel has a slight licorice flavor. It’s good, fresh, and sliced cross-wise in a salad. This gratin will make you a forever fan.
10 fennel bulbs*, trimmed
1 ¼ cup heavy cream
½ cup Parmesan, freshly grated (we suggest Dunlop* cheese from the Farmstead First vendor)
2 garlic cloves, peeled and finely chopped
Sea salt and freshly ground black pepper
Preheat the oven to 400°F.
Cut the fennel bulbs into six lengthwise so that the individual pieces are held together by the central core. Blanch, then drain well.
Toss the fennel in a mixture of the cream, half the cheese, and the garlic. Season with salt and pepper. Put in a shallow baking dish, scatter the remaining cheese on top, cover with foil, and place in the preheated oven. After 20 minutes, remove the foil, then put the dish back in the oven to cook for a further 10 minutes.
From Rogers Gray Italian Country Cookbook, by Rose Gray and Ruth Rogers