An inspired recipe from La Cucina Italiana. I love this magazine and I love fennel, so anytime I find a new recipe utilizing this very under appreciated vegetable, I get excited. "Shaved" fennel has become all the rage lately, which is all fine and dandy, but this humble vegetable deserves more from life than to be play second fiddle as a garnish. It's refreshing to see a fennel recipe where IT is the center of attention.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)
Kosher Salt
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.
Mangia!!
For more Fennel recipes, please visit....
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I've never tried fennel. It's one of those licorice tasting things right?
ReplyDeleteKind of, it just depends. The seeds are VERY licoricy (is that a word?) The vegetable is not nearly as potent. The Parm and butter really play down any "Licorice" flavor.
ReplyDeleteseared in butter then smothered with cheese....nummies!! I'm gonna have to slip that onto the dinner table one night
ReplyDeleteThat looks delicious
ReplyDelete