This recipe was listed as a Saveur staff favorite recipe for 2010 and is worth passing along. Fennel gets lots of attention from Italian cooks, most likely because it adapts to a variety of treatments and grows wild in many places. We have yet to have a version we do not like. It is a winter long favorite. Consider this recipe as a side to a meal this week.
2 lg. fennel bulbs, stalks removed, halved lengthwise, and cut into 1/2″ wedges
2 c. heavy cream
1 1/2 c. parmigiano reggiano, finely grated
Kosher salt and freshly ground black pepper, to taste
4 Tbls. unsalted butter
Preheat oven to 425 degrees. In a large bowl, toss together fennel, cream, and 1 cup of cheese. Season with salt and pepper. Transfer to a 3-qt. baking dish; dot with butter. Cover with foil and abake for one hour. Remove foil from baking dish, sprinkle with remaining 1/2 cup cheese and bake another 30 minutes. Serve hot.