You may need 2 pans to accommodate all of the fennel pieces, increasing butter accordingly to get a nice golden sear on the fennel. A mix of herbs to heighten the flavor, it's really up to you. Personally, I like it with just Butter and Parmegiano-Reggiano... Sort of a Finocchio al'Alfredo.
3 TB Unsalted Butter
2 Medium Fennel Bulbs, trimmed (keep the core intact)
Freshly ground Green Pepper
1/2 cup Grated Parmigiano-Reggiano or Grana Padano cheese
1 TB finely chopped fresh herbs such as Sage, Chives, Savory or Italian Parsley
Heat butter in a large skillet over medium heat until melted.
Cut each Fennel bulb into eighths.
Add fennel in a single layer, cut-side down.
Sprinkle with generous pinch salt, cover and cook, turning pieces occasionally, until browned and tender, about 15 minutes total. (5-7 minutes per cut side)
Remove pan from heat and plate.
Sprinkle fennel with cheese,
Sprinkle with herbs if you like and serve immediately.
Delicious!!! The Parmigiano-Reggiano brings out the sweetness in the fennel, making it taste very fruit-like.
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