Fennel cooked in butter and served with parmigiano is one of the classic Italian methods for preparing this aromatic vegetable.
8 quartered, trimmed small fennel bulbs
5 tbsp. butter
Salt and freshly ground black pepper
1/4 cup freshly grated parmigiano-reggiano
1. Bring a large pot of salted water to a boil over high heat. Add fennel bulbs and cook until slightly softened, about 5 minutes, then drain. Heat butter in a large skillet over medium heat. Add fennel, season to taste with salt and pepper, and cook, turning fennel occasionally, until just tender, about 5 minutes. Transfer to a warm serving dish and sprinkle with parmigiano-reggiano.