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2 fennel bulbs, sliced finely by hand, a mandoline, or a food processor (about 1 1/2 quarts sliced fennel)
1 cup heavy cream
2 tablespoons water
Kosher salt and freshly ground black pepper
1/2 cup breadcrumbs, preferably fresh
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped flat-leaf parsley
1 tablespoon olive oil
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1st Keep
 Elyn7071
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