Chef Paulette: Baked Fennel Parmigiano - WSMV News 4

Chef Paulette: Baked Fennel Parmigiano

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Serves 4

2 fennel bulbs

4 tablespoons unsalted butter (1/2 stick), divided

2 tablespoons olive oil

salt & pepper

½ cup grated cheese (pecorino Romano or parmigiano)

2-3 sprigs of your favorite herbs: oregano, parsley, and rosemary work well

Preheat oven to 400 degrees.

Cut the top stems from the fennel. Cut off a thin slice from the bottom core. Quarter the bulbs, then slice each quarter into 6 thin slices.

Bring 2 quarts of water to a boil. Add some salt. Boil fennel for about 3-4 minutes. Drain.

Spread a tablespoon of butter in a thin film in a shallow baking pan. Arrange the fennel in one layer. Season with salt and pepper.

Sprinkle the cheese over the fennel. Drizzle some olive oil on top. Cut up remaining butter into small cubes and dot the top of the fennel.

Bake for 20 minutes until golden. Let stand about five minutes. Sprinkle with minced herbs.



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