INGREDIENTS

INSTRUCTIONS

*NOTE: Original recipe used 1/2 C olive oil.
**NOTE: Original recipe used 4 1/2 lb fennel
***NOTE: Original recipe used 3 C vegetable stock or chicken stock (I used
chicken flavored vegetarian broth)
****NOTE: Original recipe used 1/2 C freshly grated Parmigiano-Reggiano
cheese (3 1/2 oz)
Much of this work can be done in advance. The fennel is lightly browned in
olive oil, then braised in a touch of broth. The drained fennel is
gratineed at the last minute under the broiler.
In a large skillet, heat the oil over moderately high heat until hot but
not smoking. Reduce the heat to moderate, add the fennel and season with
salt. Cook, stirring, until the fennel browns lightly and absorbs the oil,
about 5 minutes. Add the stock, cover and cook over moderately low heat
until the fennel is meltingly tender throughout, about 30 minutes. If any
stock remains in the skillet, remove the fennel and reduce the liquid over
high heat until just a few tablespoons of thick sauce remain. If the fennel
was removed, return it to the skillet. Cover and set aside. (Make ahead:
The fennel can be refrigerated for up to 2 hrs.)
Preheat the broiler. Arrange the fennel, slightly overlapping, in a large
gratin dish. Sprinkle the cheese evenly over the top. Broil about 3" from
the heat for 3 - 5 min, or until the cheese melts and the fennel sizzles.
Serve hot.
It was extremely good...the fennel was very mild tasting.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
Posted to Digest eat-lf.v096.n232
Recipe by: Food & Wine, 10/96, pg 100 *adapted
From: Reggie Dwork <reggie@reggie.com>
Date: Fri, 29 Nov 1996 01:13:25 -0800

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