FENNEL PARMIGIANA

"Baked with butter and cheese."

4 heads fennel
Salt and pepper
1/2 cup butter, melted
3/4 cup grated Parmesan cheese

Trim green tops and tough outer stalks from fennel. Trim base and slice the fennel from top to bottom into 1/4-inch slices. Cook in boiling water until tender. (This takes about 5 minutes.) Drain. Season with salt and pepper.

Place half of fennel slices in shallow buttered baking dish. Pour half the melted butter over it and sprinkle with half the cheese. Top with remaining fennel, butter and cheese.

Bake in hot oven (425 degrees F) 10 minutes.

Serves 4 to 6
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #64 - Italian Recipes, Fawcett Publications, Inc., May 1962