I had made some good vegetable broth for the vegetarian thread, and had some left over fennel bulb, so I am reading Giuliano Bugialli’s " Classic Techniques in Italian cooking " ( great book ) and came across… a dish from Parma… Fennel " Bulb " Parma style. Its going to be pretty simple.
Quartered fennel soaked and boiled, sauted in butter ( sounds like this may soften the anise flavor. that to me can be a bit overwhelming with bulbs ), then Cook sweet sausage, and alternate layers of sliced fennel sausage and of course Parmigiano in baking dish and Sand P . Bake at 375 for about 25 mins.
They suggest in can be served as an in-between dish ( piatto di mezzo )… I’ll just use it as a side or main… in the next few days. Are you thinking Barbara wine? I’ll shoot a picture when I get it done.
Dennis maybe roasting them might help!! Now I do like fennel shaved thin in my orange salad. But I think the anise/licorice flavor is just over whelming !! I keep trying to like the stuff.
Here I used the tender inner part , after boiling and made little boats, with sausage and cheese. I think this needed a lot more butter or some braising liquid/ just didn’t work for me, Dude ( ala Randy Jackson )!!
NOTE !! The image insert doesn’t work correctly yet!!
Paul - I agree on the Bugialli book. Some classic old world recipes and instructions.
Your recipe for the fennel bulb is similar to one I use for Swiss chard. When it seems that all you get is Swiss chard from the CSA, it is time to start making the layered cheese and sausage dish.
I just found a recipe for a fennel sformato (sformato di finocchio).
Think I will give this a try.