Finocchi Gratinati

For this dish, thick slices of blanched fennel are coated with grated Parmigiano-Reggiano and thin slices of butter, and finished under the broiler to create a delicate, golden brown crust. Butter aids in the browning, while it keeps the fennel from drying out. This gratin is excellent served with Filetto di Maiale, Arista alla Toscana, and Agnello Arrosto.