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Fennel Gratin with Pecorino and Lemon


Fennel Gratin with Pecorino and Lemon Recipe

Ingredients:
  • 5 tablespoons olive oil
  • 1 12- to 13-ounce onion, halved, cut into 1/4-inch-thick slices
  • 3 large garlic cloves, minced
  • 5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices
  • 1/2 cup low-salt chicken broth
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons coarse kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons butter
  • 3/4 cup panko (Japanese breadcrumbs)
  • 1 cup Pecorino Romano cheese
  • 1 tablespoon chopped fresh Italian parsley
  • 1 1/2 teaspoons finely grated lemon peel
Directions:
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