| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian1 |
6 |
servings |
INGREDIENTS
| 4 1/2 |
lb |
Fennel bulbs |
|
|
Salt and pepper; freshly ground |
| 1/4 |
c |
Grated cheese |
|
|
(caciocavallo or parmesan) |
|
|
Olive oil; (about 1/2 cup) or |
| 3 1/2 |
tb |
Butter |
INSTRUCTIONS
Wash and trim the fennel bulbs, cutting away the stalks, base, and
outer leaves. Quarter the bulbs and remove any tough core.
Blanch the fennel in boiling salted water until tender, 8 to 10
minutes. Drain well.
Preheat the oven to 400F / 200CF. Lightly oil or butter a baking dish
large enough to hold the pieces in a single layer.
Place the pieces of fennel close together in the baking dish.
Sprinkle with salt and grind lots of pepper on top. Spread the cheese
evenly over the fennel and drizzle with the olive oil or dot with the
butter.
Bake until the cheese is golden and the fennel juices are bubbling
about 10 minutes. Run under the broiler if the top is not golden
enough. Let stand for
10 minutes before serving.
from Anna Tasca Lanza, The Flavors of Sicily (1996: ISBN
0-517-70079-4; Clarkson Potter, Pub.).
Per serving: 154 Calories (kcal); 9g Total Fat; (46% calories from
fat); 4g Protein; 18g Carbohydrate; 23mg Cholesterol; 225mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Recipe by: Anna Tasca Lanza (1996)
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