Fennel with Butter and Parmigiano-Reggiano

Name: Fennel with Butter and Parmigiano-Reggiano
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 8 quartered, trimmed small fennel bulbs; 5 Tbsp. butter; Salt and freshly ground black pepper; 1 ⁄ 4 cup freshly grated parmigiano-reggiano

Serves
serves 6

SAVEUR EDITORS

Fennel cooked in butter and served with parmigiano is one of the classic Italian methods for preparing this aromatic vegetable.

Ingredients

8 quartered, trimmed small fennel bulbs
5 Tbsp. butter
Salt and freshly ground black pepper
¹⁄₄ cup freshly grated parmigiano-reggiano

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Instructions

Step 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.

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.