Jan 12, 2012
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Finocchio al Forno (Fennel Baked in Cream)

Chef Gabrielle Hamilton of Prune restaurant in New York City turned us on to this simple, classic Italian preparation, which calls for baking fennel in the oven with cream and Parmesan to create a luxurious gratin.
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Finocchio al Forno (Fennel Baked in Cream)
SERVES 6 – 8

INGREDIENTS

1 1⁄2 lbs. fennel (about 2 large bulbs), stalks removed, halved lengthwise, and cut into 1⁄2" wedges
2 cups heavy cream
1 1⁄2 cups finely grated Parmesan
Kosher salt and freshly ground black pepper, to taste
4 tbsp. unsalted butter, cubed

INSTRUCTIONS

1. Heat oven to 425°. In a bowl, toss together fennel, cream, and 1 cup Parmesan; season with salt and pepper. Transfer to a 3-qt. baking dish; dot with butter. Cover dish with foil; bake for 60 minutes.

2. Uncover baking dish; sprinkle with remaining Parmesan. Bake until fennel is tender, about 30 minutes.

Finocchio al Forno (Fennel Baked in Cream)

This article was first published in Saveur in Issue #132

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Ratings & Reviews (4)

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Woonderfull! Delicious! Paired this with sauteed fillet of beef. Can't say how good it is!
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Easy and delicious -- we had this with roast chicken breast and a salad for a very nice mid-week meal. The leftovers make an amazing base for pasta the next night!

Check out Saveur Saturday at IslandVittles.com

http://islandvittles.com/2011/02/05/saveur-saturday-fennel-baked-in-cream/
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Every experienced cook would probably know this, but let me just state for the record that you *cannot* substitute light cream for the heavy... the dish will curdle. I know this because... ahhh... "a friend" tried it.
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Delicious and very mild. The next time I make it I might add some onion or celery to give it more of a kick.
Finocchio al Forno (Fennel Baked in Cream) 5 5 2 4

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