Finoccio alla Toscano Tuscan Baked Fennel Ingredients 650 g fennel bulbs salt and pepper to taste 1 thick slice lemon 1 tbsp olive oil 25 g butter 2 tbsp grated Parmesan Cheese Method 1) trim the fennel bulbs and remove any discoloured skin with a potato peeler, cut vertically into a 2 cm thick pieces 2) place in a pan with a pinch of salt, the lemon and oil and add sufficient boiling water to cover, cook for 20 minutes, until tender, drain well 3) melt the butter in a gratin dish, add the fennel and turn to coat, season to taste and sprinkle with the cheese 4) place under a preheated grill until lightly browned. Read also: French Onion Soup Recipe  Red Onion Galettes Recipe Potato Cake With Goat's Cheese Recipe Artichokes Harts and Sauce Maltaise