Wednesday, October 17, 2012

Fennel Baked in Milk (Finocchio con Latte al Forno)

Last weekend I joined members of Art Cloth Network at one of my favorite San Antonio restaurants, Il Sogno, for a wonderful dinner.  Among the items we tasted was this wonderful fennel dish, or at least something very close to it.  The following recipe was found by Maggie Weiss on the Saveur website.

Mar 8, 2010

Fennel Baked in Milk (Finocchio con Latte al Forno)

In this creamy dish, the fennel is braised in milk until it becomes tender.
Fennel Baked in Milk (Finocchio con Latte al Forno)ENLARGE IMAGECredit: Todd Coleman
3 medium bulbs fennel, fronds reserved
4 cups milk
4 tbsp. unsalted butter
1 tsp. fennel seeds, crushed
Kosher salt and freshly ground black pepper,             
   to taste
1 cup freshly grated Parmesan 

1. Heat oven to 475°. Remove tough outer layer of fennel. Halve bulbs lengthwise and cut into 1⁄2" wedges. Combine fennel, milk, and 2 tbsp. butter in a 4-qt. saucepan over medium-high heat and cook, stirring occasionally, until fennel is just tender, 30–45 minutes. Add fennel seeds and season with salt and pepper.

2. Using a slotted spoon, transfer fennel to a 2-quart oval baking dish; pour 1 cup of the milk mixture over fennel. Sprinkle with Parmesan, dot with remaining butter, and bake until golden brown and bubbly, about 20 minutes. Serve fennel garnished with some of the fronds.

SERVES 4 – 6
Fennel Baked in Milk (Finocchio con Latte al Forno)
This article was first published in Saveur in Issue #128

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