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Finocchio al Forno (Fennel Baked in Cream)
Adapted from a recipe by
chef Gabrielle Hamilton,
of NYC’s Prune restaurant, that appeared in
Saveur
(Issue #132).
Servings
4
to 6
Author
Robin Donovan
Ingredients
3
medium bulbs fennel
stalks and leafy tops removed and discarded, cored, and cut into wedges
2
cups
heavy cream
1 1
⁄2 cups finely grated Parmesan cheese
Kosher salt and freshly ground black pepper
Instructions
Preheat oven to 425ºF.
Spread fennel out in a 2 quart (7 x 10-inch) baking dish.
Pour the cream over the top and add 1 cup of the cheese.
Stir to combine, season with salt and pepper to your liking, and cover with foil.
Bake in preheated oven for 1 hour.
Remove foil, sprinkle remaining ½ cup of Parmesan over the top, and continue baking another 10 to 15 minutes, until the top is nicely browned.
Serve immediately.