Fennel Gratin, A.K.A. "Why I will swap you for fennel 6 days a week and twice on Sunday."

In response to multitudinous fennel queries, I present here to anyone interested, my fennel obsession.

Full disclosure: I write this well-knowing I may be acting against my own self interest. Such is my love for you, soon to be fennel appreciators. When you realize how simple and delicious this method of preparing our bulbous anise scented friend is, I will surely have a harder time convincing you to relinquish to me your fennel for a mere pair of bell peppers. But, my joy in sharing the good news of tasty fennel outweighs my loss.

Things you will need:

2 and 1/2 to 3 medium sized Fennel bulbs
Extra Virgin Olive Oil
Sea Salt
1 Lemon
A pot of Water
Approximately 3/4 cup freshly Grated Parmigiano-Reggiano
A broiler safe shallow baking dish

Fill a medium to large pot with water and add to it the juice of one lemon and a pinch of sea salt. Bring it to a boil.

While the water is heating up, slice off the end and fronds of the fennel bulb and toss them into your stock bag for later use in vegetable stock. (Or put them in the compost, but that's a crime in my kitchen!!!) Then, slice the fennel bulb in quarters, and then in eighths, taking care to cut out any large bits of hard pithy core, but leaving enough intact to keep the layers securely together.

(Image below is my stock bag. It lives in my freezer.)

When the water has achieved a rolling boil, add the fennel pieces. Allow them to cook until just fork tender, probably around five minutes, but I'm not one for watching the clock.

Pour about three tablespoons of Extra Virgin Olive Oil in your broiler safe shallow baking dish. (Mine is vintage Descoware, shout out, hey Descoware Fan Page!!) When the fennel is fork tender, remove the fennel pieces and arrange them in the baking dish.

Pour an additional 3 tablespoons of olive oil over the fennel pieces and cover with the freshly grated Parmigiano-Reggiano.

Turn on your broiler to high and place the dish under the broiler until the cheese is golden and bubbly. Alternatively, if you are already cooking something in your oven at 375 degrees, just toss the fennel gratin in the oven along with it until the cheese is golden brown and bubbly.

Drool. Allow to cool slightly. Serve warm, if it even makes it to the table. Enjoy!!!!