Finocchi Arrostiti E Grana Padano |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The Grana Padano can be substituted with Parmesan if you want. From La Cucina magazine. Ingredients:
3 medium fennel bulbs, trimmed but leaving the root end intact |
4 tablespoons unsalted butter, cut into small pieces |
1 shallot, thinly sliced |
1 1/2 tablespoons fresh parsley, minced |
1/4 teaspoon sea salt |
1 1/2 ounces grana padano (1/2 cup) or 1 1/2 ounces parmesan cheese, coarsely grated (1/2 cup) |
fresh parsley, grated for garnish |
Directions:
1. Cut fennel bulb lengthwise into eighths; arrange in a wide pot with a lid.
2. Add butter, shallot, parsley, and salt; cover, and cook over medium low heat until tender, turning occasionally, about 30 minutes.
3. Sprinkle the fennel with grated cheese and continue cooking, covered, until the cheese melts, about 2 or 3 minutes more.
4. Garnish with additional parsley, and serve warm.
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