Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Fennel Gratinata
Ingredients:
3 large or 4 to 5 small fennel bulbs
3 Tbs. butter
salt
black pepper, freshly ground
1/4 cup parmigiano−reggiano, freshly grated
Method:
Cut the fennel tops where they meet the bulb and discard them.
Pare away any bruised or brownish parts from the bult and cut off a thin slice from the bottom.
Cut the bulb in lengthwise slices about 1/4 inch thick and wash by soaking them in cold water.
Turn on the oven and set at 450 degrees farenheit.
Bring to a boil a pot of water large enough to comfortably accommodate the fennel slices.
Place the fennel in the boiling water and cook until tender, about 5−10 minutes.
Drain or lift the fennel out of the water carefully so as not to break the slices (some will inevitably break but you can still use them).
In one or more shallow baking dishes or sheet pans, place the fennel in a single layer.
Season with salt and pepper, sprinkle with the parmesan cheese and dot with butter.
Place in the preheated oven and bake until golden brown, about 10−15 minutes.
Remove from the oven and serve at once.
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