Stuffed fennel

Grab some fennel bulbs while they're fresh and try a tasty new method of preparing them.  Only the outer 2 or 3 layers will peel off to allow for stuffing, so make sure you get enough bulbs.  To serve around 4 people, you'll need 4 bulbs.  This makes a great vegetarian main course or a very elegant side dish. 

Stuffed Fennel

4 fennel bulbs
1/4 c butter, melted
2 c bread crumbs
2 eggs
2 c tomato sauce
1/2 c Parmesan cheese, freshly grated

Cut the tops and bottom off the fennel bulbs to release the stalk layers.  Steam the fennel layers for about 10 minutes to soften them for rolling.

Chop the reserved fennel hearts and saute them in a little butter.  Add the rest of the butter and stir in the crumbs and eggs.  Cook through.  Place the stalks in a shallow dish, sprayed with cooking oil.  Fill them and use a toothpick to hold the roll closed.  Coat them with tomato sauce and sprinkle with the cheese.  Bake for about 40 minute at 350, or until the cheese is browned.