Fennel Gratin

After a Culinista returned from teaching in Tuscany, we knew that new and flavorful recipes would be abundant. Here is one of our favorites, Finocchi Gratinati, a.k.a., Fennel Gratin.



8 fennel bulbs

4 tbsps extra virgin olive oil

1/2 cup grated Parmigiano- Reggiano

fresh thyme

salt & pepper



1. Preheat oven to 350˚.

2. Thinly slice all fennel.

3. Parboil the fennel in salted water for about ten minutes, until soft. Drain.

4. Toss with salt and pepper, olive oil, and half of the cheese.

5. Arrange on a baking sheet and flatten with a spatula. Top with cheese.

6. Bake for 20 minutes or until the top has browned and bubbled.

Serves 4.