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Fennel (Anise) is one of those vegetables which until the late 1800s were avoided by non-Jews in Italy and considered lowly and vulgar. By the time this delicious vegetable was accepted into general Italian cuisine, Jews had already discovered countless ways to prepare it, raw or cooked, as an appetizer or side. Fennel is said to be a digestive and detoxifier.
Besides eating the bulb, we use the seeds to flavor meats and sausages, and the fronds/leaves for tea and soups. Fennel tea is even said to increase milk production in nursing mothers!
Ingredients
- (serves 6)
- 4 large bulbs of fennel
- 6 tablespoons extra-virgin olive oil
- 3 garlic cloves, slightly crushed but whole
- 6 tablespoons of parmigiano cheese (for a DAIRY dish), OR plain bread crumbs
- salt and pepper to taste
- a touch of nutmeg
Directions
Boil the fennel in salted water till tender but not mushy (10 to 20 minutes).
Drain, dry, slice, and arrange in one layer in a greased baking pan.
Dress with the oil, salt, pepper, cheese or breadcrumbs (or a mix of both, but cut the amounts in half), and nutmeg..
(For a decadent, creamy dairy version, you can also add bechamel sauce).
Place the cloves of garlic somewhere around the pan. If making a dairy version you can add a few flakes of butter.
Bake for about 20 minutes in a preheated oven at 400 degrees F.
Discard the garlic and enjoy!
https://dinnerinvenice.com/2011/08/28/finocchi-gratinati-baked-fennel/