Fennel with Butter and Parmigiano-Reggiano
Fennel cooked in butter and served with parmigiano is one of the classic Italian methods for preparing this aromatic vegetable.
Yield: serves 6
- 8 quartered, trimmed small fennel bulbs
- 5 tbsp. butter
- Salt and freshly ground black pepper
- 1⁄4 cup freshly grated parmigiano-reggiano
- 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.