Finocchio alla Parmigiana

Fennel and Parmesan Gratin

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 10 fennel bulbs, trimmed
  • sea salt and freshly ground black pepper
  • 300 ml (10

Method

Preheat the oven to 200°C/400°F/Gas 6.

Cut the fennel bulbs into six lengthways so that the individual pieces are held together by the central core. Blanch then drain well.

Toss the fennel in a mixture of the cream, half the Parmesan and the garlic. Season with salt and