MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fennel Gratin With Pecorino & Lemon
 Categories: Vegetables, Breads, Cheese, Citrus, Poultry
      Yield: 10 Servings
 
MMMMM--------------------------TOPPING-------------------------------
      3 tb Butter
    3/4 c  Panko
      1 c  Pecorino-Romano
      1 tb Fresh Italian parsley;
           - chopped
  1 1/2 ts Lemon peel;
           - fine grated

MMMMM---------------------------GRATIN--------------------------------
      5 tb Olive oil
     12 oz Onion;
           - up to 13 oz, halved,
           - in 1/4" slices
      3 cl Garlic; minced
      5 lg Fresh fennel bulbs;
           - trimmed, cored,
           - in 1/4" slices
    1/2 c  Chicken broth
      2 tb Fresh Italian parsley;
           - chopped
      1 tb Fresh thyme; chopped
  1 1/2 ts Coarse kosher salt
    1/2 ts Black pepper
 
  Gratin:

  Lightly oil shallow 2 qt glass or ceramic baking dish. Heat 5 tb
  oil in large wide pot over medium heat. Add onion and garlic;
  sauté until soft but not brown, about 5 minutes. Add fennel;
  increase heat to medium-high and sauté until fennel is slightly
  softened and beginning to brown, stirring frequently, about
  18 minutes. Stir in broth and next 4 ingredients. Reduce heat to
  medium-low; simmer until most of broth is absorbed, about
  5 minutes. Transfer to dish.
  
  Do Ahead:

  Can be made 1 day ahead. Cool slightly; cover and chill. Let stand
  at room temperature 1 hour before baking.
  
  Crumb Topping:

  Melt butter in large nonstick skillet over medium heat. Add panko;
  sauté until golden, about 3 minutes. Remove from heat; cool to
  room temperature.
  
  Stir Pecorino, parsley, and peel into panko.
  
  Do Ahead: Can be made 1 day ahead. Store airtight in refrigerator.
  
  Set oven @ 425°F/218°C.
  
  Sprinkle panko mixture over fennel. Bake until gratin is heated
  through and topping is deep golden, about 20 minutes. Serve warm.
  
  Recipe by Diane Morgan
  
  Recipe FROM: Bon Appétit, Nov 2010
  
  Formatted by: Dave Drum, Nov 15, 2010
  
  Uncle Dirty Dave's Archives
 
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