This is one of my favorite recipes from our Italian- Mediterranean Cooking Course. Kelly and I were served this recipe our very first meal at Casa Ombuto and could not wait to prepare it ourselves. I love the licorice taste of the fennel. It is a wonderfully tasty side dish that is healthy and not difficult.

Tip- When you shop for the fennel bulbs, try to get medium size bulbs if they are available. They look like a celery bunch with long green tops with what appears like dill. Just slice off the end and trim off the fragrant green tops of the bulbs right down to where it becomes white. Remove any bruised outer leaves and quarter them. You will be adding this recipe to your “go to’s” I am sure.

Enjoy!

INGREDIENTS

5 fennel bulbs
5 Tbs grated parmesan
olive oil
chicken stock
sea salt and pepper to taste

PROCEDURE

1 Cut fennel tops and discard any bruised outer leaves. Cut into quarters
2 Heat 4 tablespoons of olive oil in a large saucepan, add fennel and cook over a medium heat, turning the slices over, until the fennel begins to brown nicely.
3 Add chicken stock to come two-thirds up the fennel, cover, lower the heat and simmer until very soft.
4 Take out the fennel quarters, place them side by side in a buttered oven dish and season with sea salt and pepper. Sprinkle with parmesan cheese.
5 Place under broiler for a few minutes until the cheese has melted.