Fennel And Olive Gratin

1. 1

   In a medium sauce pan, boil the fennel wedges in water for about 3 minutes. Drain and set aside.

2. 2

   In a small saucepan, bring the half and half to a simmer, add the mascarpone, ground fennel, salt, and pepper and heat until the mascarpone melts. Remove from heat and stir in 1/2 cup of the parmesan.

3. 3

   Arrange the fresh fennel in a smallish baking dish (8x8 or 10x10) and pour the warm mixture over top.

4. 4

   Dot with the olive halves and sprinkle another 1/2 cup of the parmesan on top. Cover and bake at 350F for about 45 minutes.

5. 5

   Raise the oven temp to 400F, sprinkle with that last 1/2 cup of parmesan, and bake, uncovered, another 15 minutes or so until you get a little browning on top. Serve nice and warm!

* Per serving · 4 servings · Values may vary.

No additional tips available.