INGREDIENTS

• 2 fennel bulbs, sliced finely by hand, a mandoline, or a food processor
• 1 cup heavy cream
• 2 tablespoons water
• Salt and pepper
• 1/2 cup breadcrumbs
• 1/4 cup Pecorino Romano cheese
• 2 tablespoons chopped flat leaf parsley
• 1 tablespoon olive oil

PROCEDURE

Preheat the oven to 400 degrees F.  In a large bowl combine the fennel, cream, water, and salt and pepper.  Place into a lightly greased enamel baking dish that can move from the stove to the oven.  In a large bowl, mix together the breadcrumbs, Pecorino Romano, parsley, olive oil, and salt and pepper to taste.  Top the fennel with the mixture, and place on the stove over medium-high heat until the cream bubbles.  Place on a foil-lined rimmed baking sheet and bake until the topping is golden and crisp, about 30 minutes.  Serve right away.print this recipe