Fennel with Parmigiano-Reggiano Cheese
(Finocchio con Parmigiano-Reggiano)
Ingredients:
8 quartered, trimmed small fennel bulbs
1/4 cup freshly grated Parmigiano-Reggiano cheese
5 tbsp butter
Salt and freshly ground black pepper
Directions:
Bring a large pot of salted water to a boil over high heat.
Add fennel bulbs and cook until slightly softened, about 5 minutes.
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 5-6 minutes.
Transfer to a warm serving dish and sprinkle with Parmigiano-Reggiano cheese.
Serves 6.