"Fennel, plain and simple", is what I call this dish. I call it that because I can't remember the real name. But I speak the truth when I say plain and simple. Except of the flavor is out of this world. I serve this with any pasta dish that has a tomato type sauce or base to it. But really, if you know anyone that has been skittish about fennel, serve them this dish and they won't be able to stock enough fennel at your store!
In a medium size sauce pan, boil enough slightly salted water (usually I am having pasta with this dish so I just use the pasta water before I actually boil the pasta in it!)to more than cover the fennel. Cut tops of fennel bulbs and quarter and core the bulb and separate the layers. When the water is boiling, drop the fennel in boiling water and cook until slightly tender, about 5 minutes. Remove with a slotted spoon. Drizzle about a tablespoon of oil into the bottom of a shallow glass baking dish and add fennel in a single layer. I use a 5X9 dish but use whatever will work. Drizzle another table spoon of oil on top of the fennel and add salt and pepper. Sprinkle with bread crumbs then the cheese. Bake in a 375 deg oven, middle rack for about 20 minutes. If still not brown slightly, turn on broiler and broil for about 5 minutes but do not let burn. We are just looking for just a hint of browning here. You can serve with a squeeze of lemon as well.
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|Serving Size: 1 Serving (263g)
|Recipe Makes: 2
|Calories from Fat: 137 (56%)
|Amt Per Serving
|Total Fat 15.3g
|Saturated Fat 2.5g
|Monounsaturated Fat 10.2g
|Polyunsanturated Fat 1.7g
|Total Carbohydrate 25.9g
|Dietary Fiber 9.2g
|Sugars, other 16.7g
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Calories per serving: 245
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