Many years ago we had lunch in an osteria in Venice called il Milione. We had this simple fennel dish, liked it, got the recipe from the cook and…have been making it ever since!
First I slice three fennel on the mandolin and cook gently in a little olive oil for 5-10 minutes. When cool, I add a good handful of breadcrumbs, parmesan and an egg. I season well and add chopped parsley. It goes into a lightly oiled oven dish with flecks of butter on top. It cooks 20 minutes at 180°C.
A nice supper dish for the winter.