Fennel Baked in Cream

Finocchio al Forno

Chef Gabrielle Hamilton of Prune restaurant in New York City turned us on to this simple, classic Italian preparation. Baking fennel in the oven with cream and Parmigiano-Reggiano cheese makes for a luxurious gratin with a delectable caramelized top.

1½ lbs. fennel (about 2 large bulbs), stalks removed, halved lengthwise, and cut into ½ -inch wedges

2 cups heavy cream

1½ cups finely grated Parmigiano-Reggiano Kosher salt and freshly ground black pepper, to taste

4 tbsp. unsalted butter, cubed

Serves 6–8

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

2. Uncover the baking dish and sprinkle the top with the remaining cheese. Continue baking until fennel is tender and top is well browned, about 30 minutes. Serve immediately.

Brilliant Bulb

When I was growing up, my Italian-American family used fennel every which way. Its dried, anise-scented seeds studded my grandfather’s homemade sweet pork sausage, and its fresh, feathery fronds were chopped up and sprinkled into everything from salads to bean soups. At the end of each meal, after the plates were cleared and the coffee was poured, slices of the crisp, raw bulb were brought to the table as a refreshing palate cleanser. When I started travelling to Italy as an adult, I encountered this versatile vegetable in even more preparations that highlighted its sweet flavor. In Sicily, slender wild fennel fronds are chopped and tossed with sardines, pine nuts, and pasta, and in the north, the bulbs are grilled and drizzled with balsamic vinegar, or baked until soft and creamy.

—Dana Bowen