Recipe for Fennel and Parmesan Gratin ( Finocchio Alla Parmigiana) 
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Yield:
6
Ingredients:
Amount Ingredient
10 x fennel bulbs trimmed
sea salt and freshly ground black pepper
300 ml double cream
50 gm parmesan freshly grated
Instructions:
Instructions: Preheat the oven to 200C/400 F/Gas 6.

Cut the fennel bulbs into six lengthways so that the individual pieces are held together by the central core.

Blanch then drain well.

Toss the fennel in a mixture of the cream half the parmesan and the garlic.

Season with salt and pepper.

Put in a shallow baking dish scatter the remaining parmesan on top cover with foil and place in the preheated oven.

After 20 minutes remove the foil then put the dish back in the oven for a further 10 minutes.

Serves 6

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