Fennel baked in milk, and topped with toasted breadcrumbs. It’s a combination that just works, and we have Melbourne’s Café di Stasio to thank.
Ingredients
Method
Main
1.Heat 20ml oil in a large frying pan over medium-high heat. Add fennel in batches, season to taste, and cook, turning occasionally, until golden (6-8 minutes).
2.Preheat oven to 180C. Bring cream, garlic and sage to the simmer in a saucepan over medium heat. Add fennel, return to the simmer, then transfer with a slotted spoon to a 2.5-litre baking dish. Pour over enough cream to fill three-quarters of the dish. Scatter with two-thirds of the parmesan and bake until tender (30-35 minutes).
3.Preheat grill to high heat. Combine remaining oil and parmesan with breadcrumbs, parsley and lemon juice in a small bowl. Scatter breadcrumbs over fennel and grill until golden (6-7 minutes). Stand for 5 minutes and serve hot.
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