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The Silver Spoon, Phaidon Press
• 2 1/4 pounds fennel bulbs, trimmed
• 2 tablespoons butter
• 7 ounces mozzarella cheese, sliced
• 1 fresh flat-leaf parsley sprig, chopped
• 4 eggs
• scant 1 cup heavy cream
• 1/2 cup Parmesan cheese, freshly grated
• salt and pepper
Cook the fennel in salted, boiling water for about 45 minutes until tender.
Drain, pat dry and let cool slightly, then cut into thin wedges while still warm.
Preheat the oven to 325°F.
Melt the butter in a flameproof dish, add the fennel and cook, stirring constantly, until lightly browned.
Remove from the heat, cover with the mozzarella slices and sprinkle with the parsley.
Beat together the eggs, cream and Parmesan in a bowl, season with salt and pepper and pour the mixture over the fennel.
Bake until the eggs are just set.
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