Fennel baked with milk and Parmigiano Reggiano until creamy and tender, finished with a golden cheese crust.
Ingredients
fennel bulbs, sliced
milk
Parmigiano Reggiano, grated, divided
salt, pepper and nutmeg to taste
butter
Directions
Heat the oven to 425°. Toss the fennel with the milk and most of the Parmigiano; season with salt, pepper and nutmeg. Transfer to a baking dish, dot with butter, cover with foil and bake 1 hour.
Uncover, sprinkle with the remaining Parmigiano, and bake until the fennel is tender, about 30 minutes more.
