FENNEL AL FORNO

Serves: 6

4 medium fennel bulbs (about 21/2 lb/1.13 kg), trimmed, a few fronds reserved for garnish Salt and pepper

3 tbsp (45 mL) extra virgin olive oil, plus more for the baking pan

1/2 tsp (2.5 mL) fennel seeds, crushed or roughly powdered in a mortar or spice mill

3 garlic cloves, smashed to a paste with a little salt 1/2 tsp (2.5 mL) chopped rosemary, plus 2 tsp (10 mL) whole leaves

1/8 tsp (0.5 mL) crushed red pepper

8 oz (226 g) fresh mozzarella, sliced or shredded 1/4 cup (60 mL) coarse dry bread crumbs

1/2 cup (125 mL) grated Parmesan

2 tbsp (30 mL) chopped flat-leaf parsley, or a mixture of parsley and fennel fronds

1. Heat the oven to 375 F (190 C). Remove a thin layer of the fennel bulbs’ tough exterior. Cut the fennel crosswise into 1/2-inch (1.25-cm) slices.

2. Bring a large pot of salted water to a boil. Add the fennel and boil for 1 minute, then drain and put it in a bowl of cold water to stop the cooking; drain and pat dry. Season the fennel with salt and pepper.

3. Lightly oil a large baking dish. Layer in the fennel to a depth of 11/2 inches (3.75 cm), pushing it down if necessary.

4. In a small bowl, stir together the olive oil, fennel seeds, garlic, chopped rosemary, and crushed red pepper. Drizzle 2 tbsp

(30 mL) of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with the mozzarella, then sprinkle with the bread crumbs. Drizzle the remaining oil mixture over the top, then sprinkle with the Parmesan. (The dish can be prepared to this point several hours ahead.)

5. Bake the fennel, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley.