Fennel Baked in Milk from Italian Comfort Food by The Editors of Saveur
During the colder months, you will find finocchio (fennel) stacked in markets across Italy. In this recipe, its licorice-like flavor mellows as it cooks, allowing the natural sweetness of the veget...
Ingredients
- Kosher salt and freshly ground black pepper, to taste
- 4 cups milk
- 1 tsp. fennel seeds, crushed
- 3 bulbs fennel, trimmed and cut into ½″ wedges
- 4 tbsp. unsalted butter
- 1 cup grated Parmigiano-Reggiano
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