Baked Fennel (Finocchi Gratinati)

• 6 fennel bulb
• 2 tsp butter
• 3 tbsp grated Parmesan cheese
• 3 oz grated Fontina cheese 

1. Trim bases, remove the core by cutting out a cone out of the center. Quarter the bulbs lengthwise. Place in a pan with cold salted water, bring to boil, cook until tender, about 7 min. Drain.
2. Preheat the oven to 425.
3. Arrange bulbs in a baking dish. Scatter the butter and cheese on top. Bake until the cheese melts, 25 minutes. Server hot.

Variation: cover with Beschamel sauce, then cover with cheeses and bake.
*Simple variant of Beschamel sauce: 3/4 cup each: half-and-half cream, creme fraiche (s. cream), 1/4 cup grated Parmesan cheese