Italian winter comfort food at its finest! Finocchi alla Mozzarella is a simple rustic dish that is good with a green salad or served with a side of beef. The subtle anise flavour of the fennel paired with the cream and cheese is a match made in heaven.
2 Large Fennel Bulbs
1 Medium White Onion
2- 3 Tbsp Butter
1/2 C Parmesan
1/8 C Parsley
1 C Heavy Cream
Freshly Ground Black Pepper
Pre-heat convection oven to 325°F.
In a large sauté pan, melt 2tbsp butter. Cut onion into ¼” wedges and sauté in pan until lightly brown and beginning to caramelize. Remove from pan set aside.
Trim and clean the fennel bulbs.
In a large pot cook the fennel in salted boiling water for 35-40 min or until fork tender. Drain and cool. When still warm cut the fennel bulbs into 1/4” wedges. Melt 2 Tbsp butter in onion sauté pan and cook the fennel until lightly browned.
Add onion to pan and lightly toss on a low heat until combined.
Butter a 9-10” casserole dish into which evenly layer the fennel and onion mixture.
Cover the mixture with ¼ inch slices of mozzarella cheese and sprinkle with 1-2 Tbsp of parsley.
In a bowl whisk together eggs and cream and then stir in Parmesan cheese.
Next season dish liberally with freshly ground pepper and a pinch of sea salt. Then poor egg mixture evenly over the dish.
Season again with pepper and then bake until cheese is melted and eggs have set.