BAKED FENNEL PARMIGIANA (for six)
3 to 4 fennel bulbs, trimmed, cored and sliced into ½ inch strips
1 small white onion, minced
¼ cup butter
a little vegetable stock
½ cup freshly grated Parmesan cheese
1. Put a rack in the middle of the oven and preheat the oven to 425*.
2. Assemble the fennel and onion in a low-sided baking dish. Season with salt and pepper and pour the stock over. Dot with butter and sprinkle with Parmesan cheese.
3. Bake for 30 to 35 minutes, until the fennel is cooked through and the cheese has browned. If you like, run the dish under the broiler briefly to brown the cheese further.
adapted from Lorenza de’Medici, The Heritage of Italian Cooking