1/2 cup (2 oz / 60g) freshly grated
Parmesan cheese
1 tsp ground nutmeg
freshly ground black pepper to taste
Method :
Preheat the
oven to 350F (180C / Gas 4). Discard any bruised leaves from fennel bulbs
and remove feathery fronds. Cut bulbs in half lengthwise. Bring a saucepan
of water to a boil. Add fennel and cook until tender, 5-7 minutes. Do not
overcook fennel or it will turn a dull gray and become very soft. Drain
and refresh fennel under cold running water, then pat dry with paper
towels.
Place fennel in
a lightly oiled, shallow heatproof dish. Dot with butter and sprinkle with
cheese, nutmeg and pepper to taste. Bake for 10 minutes. Remove from oven,
place under a hot broiler (grill) and cook until cheese melts, about 2
minutes. Serve hot.
