I had no idea what I’d do with Parmigiano Reggiano for this challenge, so I took to searching on the internet like anyone would do. I wound up straight at the source – http://www.parmigiano-reggiano.it/ and found a very simple recipe using fennel. I altered it a bit to my liking; for example, I didn’t feel the recipe called for enough cheese.
1 medium fennel bulb
a knob of butter
a good handful or so of grated Parmigiano
Peel the fennel at the hardest parts, cut it and cook it briefly in salted water. (The original recipe calls to cut it in half, but I sliced mine several times as I preferred smaller pieces.)
Drain the fennel, melt the butter in a frying pan and lightly brown it.
Place the fennel baking dish, sprinkle it with freshly grated Parmigiano Reggiano and bake it until the cheese is completely melted.* Serve hot.
* I baked at about 150C and did not time it; I just kept my eye on the cheese.