Name: Fennel Gratin
Yield: Serves 6
Cuisine: Italy
Ingredients: ¼ cup grated Parmesan cheese; 6 large fennel bulbs, trimmed, cored, and sliced, tough pieces removed; ½ cup Chicken Stock; 6 tablespoons unsalted butter plus 2 tablespoons, melted, for drizzling; ¼ cup Toasted Bread Crumbs; Grated nutmeg to taste (optional); ½ teaspoon freshly ground pepper; ½ teaspoon salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

I first ate this in the dining car on a train between Florence and Venice. Talk about a surprise— good food on a train and a recipe I wanted to reproduce.

Ingredients

6 tablespoons unsalted butter plus 2 tablespoons, melted, for drizzling
6 large fennel b

Europe
Italy
Side dish
Mediterranean

Method

Procedure

Melt the butter in a large sauté pan or skillet over medium heat until foamy. Add the sliced fennel and sauté, stirring often, until golden, about 10 minutes. Add the Chicken Stock, reduce the heat and simmer until tender, about 10 minutes. Season with salt and pepper and the nutmeg, if using.

Preheat the oven to

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