The Girl Fennel Has Hips

Finocchi Gratinati - Gratinated Fennel-

A summer side vegetable dish that's a cut above ordinary and takes advantage of the subtle flavor of fennel. Fennel come in male and female varieties, the male is considered more flavorful and the female is said to have a better texture for recipes that call for parboiling. A combination of the two 'sexes' is said to promote the perfect "marriage" in a dish! In selecting your fennel, confound the young man in the produce section of your local market....the female is more bulbous, sort of has hips, whereas the male has a more slender tapered bulb.

Ingredients:
8 bulbs fennel, preferably 4 of each sex (see note below), trimmed and with tough outer leaves and tough base removed. Look for younger fennel and make sure that the top fronds are fresh and bright green.
4 tablespoons of good quality extra-virgin olive oil
Salt (preferably Maldon coarse sea salt)
1 cup or more of freshly grated Parmigiano-Reggiano
1 TBS. Fresh thyme, leaves pulled from the stalk and lightly crushed in your hand
1 tsp. Fresh Rosemary, leaves only (use a culinary variety for the most tender leaves)
Additional salt and freshly-ground black pepper

Instructions:
1. Cut each fennel bulb in half and then into thin lengthwise slices . Parboil in salted water until softened ( 10 minutes maximum, check after 8 minutes. You do not want soggy.)

2. Drain into a deep bowl.

3. Toss with oil, thyme and cheese , salt and pepper to taste and transfer to a baking pan.

4. Scatter the rosemary leaves and additional freshly ground black pepper on top.

5. Bake in a 350 degree oven for 20 minutes or until the top is delicately browned.

Serves 4-6 as a side dish.
Delicious with crusty bread as a vegetarian meal option or served with lemon roasted chicken. Not too shabby cold either. My six year old grandson knows his fennel and is not adverse to speaking very loudly and complaining in the market..."they've got no girl fennels"!