FINOCCHIO AL FORNO (fennel baked in cream, for six)

1-1/2 pounds fennel (about 2 large bulbs) stalks removed, halved lengthwise and cur into ½ inch wedges

2 cups heavy cream

1-1/2 cups finely grated Parmigiano Reggiano

kosher salt and freshly grated black pepper, to taste

4 tablespoons unsalted butter, cubed

1.Heat the oven to 425*. In a bowl, toss together the fennel, cream and 1 cup cheese and season with salt and pepper. Transfer to a 3 quart baking dish and dot with the butter. Cover dish with foil and bake for 1 hour.

2. Uncover the baking dish and sprinkle the top with the remaining cheese. Continue baking until fennel is tender and top is well browned, about 30 minutes. Serve immediately.

from Saveur: The New Comfort Food edited by James Oseland