2 medium sized fennel bulbs

2 Tbsp. fruity olive oil

4 Tbsp. grated Pamigiano-Reggiano

Preheat oven to 400 degrees.  Trim the fronds and stalks off the fennel bulbs and reserve for another use.  Cut trimmed bulbs in half lengthwise through the root.  Place the bulbs cut side up in a shallow baking dish.  Sprinkle with salt and pepper.  Drizzle each piece with a teaspoon of olive oil.  Bake for 25 minutes.  Turn the bulb over, adding a little more oil if necessary.  Lower the heat to 350 degrees and bake 20 minutes longer.   Turn the fennel over so the cut side is up.  Sprinkle each fennel half with 1 Tbsp. grated Parmesan cheese and bake 5 minutes longer.

Serves 4.

From Recipes 1-2-3 by Rozanne Gold.