Ingredients
5bulbslarge fennel
6tbspextra-virgin olive oil
½lbItalian sausage
½small onion
2clovesgarlic
¾cupdry bread crumbs
¼cupparmesan cheese,freshly grated
2tbspparsley,minced
salt and freshly ground pepper
¼cupchicken stock,or turkey stock, or canned low sodium broth
Preparation
In a saucepan, steam the fennel, root end up, for about 15 minutes until just tender.
Let cool.
Halve the bulbs lengthwise and remove the thickest part of the core.
Heat 2 tablespoons of the oil in a large skillet.
Add the sausage, breaking it up with a wooden spoon, and cook over moderately high heat for 5 minutes until no pink remains.
Add the onion and garlic.
Cook, stirring occasionally, for 5 minutes until the onion is softened and the sausage is browned.
Stir in the bread crumbs.
Let cool.
Stir in the cheese and parsley; season with salt and pepper.
Preheat the oven to 425 degrees F.
Oil a large glass baking dish. Pour in the stock.
Working over the skillet, press ⅔ of the filling into the fennel layers.
Arrange the fennel in the baking dish, cut side up, and top with the remaining filling.
Tilt the fennel up slightly and drizzle ¼ cup of olive oil over and between the layers.
Cover loosely with foil and bake for 20 minutes, or until the fennel is very tender.
Uncover and bake for 10 to 15 minutes longer, or until the liquid in the dish has evaporated and the fennel begins to brown on the bottom.
Position an oven rack 10-inches from the heat and preheat the broiler.
Broil the fennel for about 5 minutes until the topping is browned.
Serve hot.
