Ingredients
10 medium fennel bulbs
1 c. extra-virgin olive oil
kosher salt and freshly ground pepper
2 c. panko
1 c. finely grated Parmigiano-Reggiano cheese
2 tbsp. all-purpose flour
2 tbsp. unsalted butter
2 clove garlic
2 shallots
2 tsp. chopped thyme
2 tbsp. Chopped flat-leaf parsley
1/4 c. dry white wine
Preparation
Step 1Preheat the oven to 375°F. On 2 large rimmed baking sheets, drizzle the fennel with 1/2 cup of the olive oil; season with salt and pepper. Bake for 45 minutes, until softened. Let cool for 30 minutes.Step 2In a skillet, toast the panko over moderate heat until golden, 3 minutes. Transfer to a bowl; stir in the cheese and flour.Step 3In the same skillet, melt the butter. Add the garlic, shallots, and thyme and cook over moderate heat until the garlic is softened, 5 minutes; add to the panko. Stir in the remaining 1/2 cup of oil and the parsley. Season with salt and pepper.Step 4Preheat the oven to 400°F. Spread half of the fennel in a 9-by-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.
