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                                                                  Ingredients
                                                                  • Yes No 10 medium fennel bulb
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup finely grated parmigiano-reggiano cheese
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Preheat the oven to 375°. On 2 large rimmed baking sheets, drizzle the fennel with 1/2 cup of the olive oil; season with salt and pepper. Bake for 45 minutes, until softened. Let cool for 30 minutes.
                                                                  • In a skillet, toast the panko over moderate heat until golden, 3 minutes. Transfer to a bowl; stir in the cheese and flour.
                                                                  • In the same skillet, melt the butter. Add the garlic, shallots and thyme and cook over moderate heat until the garlic is softened, 5 minutes; add to the panko. Stir in the remaining 1/2 cup of oil and the parsley. Season with salt and pepper.
                                                                  • Preheat the oven to 400°. Spread half of the fennel in a 9-by-13-inch glass or ceramic baking dish. Pour the wine over the fennel, then sprinkle half of the panko on top. Repeat with the remaining fennel and panko. Cover and bake for 20 minutes, then remove the foil and bake for 10 minutes longer, until the topping is browned and crisp. Serve hot.
                                                                  Yields: 12
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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