Prep. time: 10 minutes
Cook Time: 25 minutes
Difficulty: 2 out of 5
3 bulbs fennel, scrubbed, cleaned 6 cups chicken stock salt and pepper, to taste extra virgin olive oil 1⁄4 cup grated Parmigiano-Reggiano
Preheat the oven to 350°F.
Fully wash and trim the fennel bulbs. Trim off the tops of the fennel and set aside. Leave enough of the base in tact so the fennel retains its form.Cut the bulbs lengthwise into pieces approximately 1” thick. In a pan, parboil the fennel in chicken stock until slightly tender. Strain and retain the stock. Place the braised fennel into a pan that is lightly coated with extra virgin olive oil. Pour about 1⁄2 cup of the chicken stock over the fennel, salt, pepper, and cover with 1⁄4 cup of Parmigiano-Reggiano. Finely chop some of the fennel tops and sprinkle over the dish for added fennel flavor. Place in the oven and cook until the top is golden brown, approximately 25-30 minutes.