Fennel Gratin with Pecorino and Lemon

Ingredients for Fennel Gratin with Pecorino and Lemon

• 3 tablespoons butter

• 170g de panko (pan rallado japonés)

• 110g Pecorino Romano cheese

• 1 cucharada de perejil italiano fresco picado

• 1 1/2 teaspoons finely grated lemon peel

• 5 tablespoons olive oil

• 1 12- to 375g 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

• 120ml low-salt chicken broth

• 2 cucharadas de perejil italiano fresco picado

• 1 cucharada de tomillo fresco picado

• 1 1/2 teaspoons coarse kosher salt

• 1/2 cucharaditas de pimienta negra

• Ingredient Info: Panko can be found in the Asian foods section of most supermarkets.

Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sautéuntil fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish.DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Let stand at room temperature 1 hour before baking.

Melt butter in large nonstick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko. DO AHEAD: Can be made 1 day ahead. Store airtight in refrigerator.

Preheat oven to 218°C. Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.

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