Sautéed Fennel with butter and cheese             July 2017

Finocchi al burro e formaggio

For four people

  •     3 large fennel bulbs
  •     3 tablespoons of freshly grated Parmesan cheese
  •     75g butter
  •     Small glass of Italian white wine
  •     Sea salt and freshly ground pepper

How to make:

Cut away any brown or wilted parts of the bulbs. Remove the tops and cut the bulbs into vertical slices 10mm thick. 

Pop them into a bowl of cold water with lemon to stop them turning brown

In a large pan or frying pan add the fennel and butter with enough water and a small glass of white wine to just cover the slices and cook uncovered over a medium heat.

Keep turning the fennel for 10 first minutes then cook slowly for 25 to 35 minutes until the fennel has absorbed all the liquid and has a glossy light golden colour. If the pan goes dry add a little more water or white wine

Now check seasoning add the cheese and remove from heat.

This goes brilliantly with Loin of pork braised in milk (Arrosto di maiale al latte) Or Meat Loaf braised in Wine (Polpettone alla toscana)

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