BAKED FENNEL with PARMIGIANO-REGGIANO

14 oz. (400 g) fennel
bulbs
3.5 oz. (100 g)
Parmigiano-Reggiano,
grated, or about 1 cup
3 1/2 tbsp. (50 g) unsalted
butter
salt





Heat the oven to 375°F (190°C).
Bring a pot of well-salted water to a boil. Cook the fennel in the boiling water until
crisp-tender, then drain. Let cool and cut into thick slices.
Grease a baking dish with some of the butter, then melt the remaining butter in
a small saucepan. In the baking dish, arrange a layer of fennel. Sprinkle with part
of the grated Parmigiano-Reggiano and a bit of the melted butter. Add a second
layer of fennel and continue in the same manner until you have used all of the ingredients.
Bake the fenel until browned, crust, for about 10 minutes. Serve immediately.
Preparation: 10 minutes
Cooking: 20 minutes