Subj : Baked Fennel With A Crumb Crust
To   : All
From : Ben Collver
Date : Wed Jul 17 2024 09:45:05

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baked Fennel With A Crumb Crust
 Categories: Italian, Vegetables
      Yield: 4 Servings

      3    Fennel bulbs; cut lengthwise
           -into quarters
      2 tb Olive oil
      1 cl Garlic; chopped
      1 c  Day-old whole wheat bread
           -crumbs
      2 tb Fresh Italian parsley;
           -chopped
           Salt and freshly ground
           -pepper
           Fennel leaves; to garnish
           -(optional)

  The delicate aniseed flavor of baked fennel makes a very good
  accompaniment to all sorts of pasta dfishes and risottos.

  Cook the fennel in a saucepan of boiling salted water for 10 minutes
  or until just tender.

  Drain the fennel and place in a baking dish or roasting pan, then
  brush with half of the olive oil. Preheat the oven to 375°F.

  In a small bowl, mix together the garlic, bread crumbs, and parsley
  with the remainder of the oil. Sprinkle the mixture evenly over the
  fennel, and then season well.

  Bake for 30 minutes or until the fennel is tender and the bread
  crumbs are crisp and golden. Serve hot. Garnished with a few fennel
  leaves, if you wish.

  Variation:

  To make a cheese-topped version of this dish, add 4 tb finely grated
  strong-flavored cheese, such as mature Cheddar, red Leicester, or
  Parmesan, to the bread crumb mixture.

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