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● Fennel Gratinato
8 fennel bulbs, female fennel bulbs preferred, trimmed
salt
4 tablespoons extra-virgin olive oil
2 sprigs thyme, minced
1⁄2 cup Parmigiano-Reggiano,
freshly grated
freshly ground pepper
Preheat the oven to 350°. Cut each fennel bulb into thin slices lengthwise. Bring a large pot of water to a boil and add salt and the fennel. Cook until softened, about 10 minutes and drain. Toss with the oil, thyme and cheese. Arrange the fennel in a baking pan and season with salt and pepper. Transfer the pan to the oven to bake for 20 minutes, or until the top is brown and crispy ● Serves 4
Wine
Suggestion, Juicy Medium-Bodied: Pelissero - Nebbiolo Langhe