We are trying to only cook Italian dinners – the thought is going deeper into a culinary aspect rather then broad will make meal planning easier and provide some more interesting gastronomical opportunities over a shallow survey of world cuisine. Fennel, as it turns out, is seen often in Italian cooking. And we’re talking about whole, large, fennel bulbs. Here is a simple preparation. You can just copy and paste it into your 4teaspoons notes box.
Slice thinly 2 fennel bulbs
place in buttered baking dish
cover with a few tablespoons of best quality parmigiano-reggiano
poor in about a 1/4 cup cream or half/half
Bake until fork tender.
Our tags: italian side vegetable easy