Ingredients
10mediumfennel bulbs
1cupextra-virgin olive oil
kosher salt and freshly ground pepper
2cupspanko
1cupParmigiano-Reggiano cheese,finely grated
2tbspall-purpose flour
2tbspunsalted butter
2clovegarlic
2tspchopped thyme
2tbspflat-leaf parsley,chopped
¼cupdry white wine
Preparation
Preheat the oven to 375 degrees F. On 2 large rimmed baking sheets, drizzle the fennel with half a 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. 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; add to the panko.
Stir in the remaining half a cup of oil and the parsley. Season with salt and pepper.
Preheat the oven to 400 degrees F. Spread half of the fennel in a 9×13-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.
