This is from my friend
Quarter the fennel bulbs from the top down, making sure the pieces stay hinged together. Bring a pot of salted water to the boil and cook the fennel for 10 minutes or so, until softened but not soggy and overdone. Test with a fork to see that it is tender. Drain in a colander and pat dry with paper towels.
Use a large non-stick frying pan for the fennel. Put the flour in a bowl and pat it onto the fennel, coating it on all sides. Heat the remaining
Dollop about half the tomato sauce here and there on the bottom of the oven dish that you’ll bake the fennel in. Arrange the fennel in so it all fits compactly. If some of the pieces are very big, halve them. Dollop the rest of the tomato sauce on top. Scatter the breadcrumbs and parmesan over and
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