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Servings: 4-5 persons • 6 fennel bulbs • salt, to taste • 2 tsp unsalted butter • 3 tbsp freshly grated Parmesan 
Trim the tough bases of the fennel bulbs. Cut off the tough stalks and feathery leaves, reserving the for some other dish,
and cut away any blemished part. Quarter the bulbs lengthwise.
Place the fennel bulbs in a pan with just enough water to cover them and add salt. Bring the water to boil and cook the fennel until almost tender, about 7 minutes, then drain. Melt the butter in a medium saucepan. When totally melted arrange the fennel wedges and let them cook in the butter for about 6 minutes. Scatter the grated parmesan as soon as you notice turn in golden color. Let them bake with the Parmesan for 1-2 extra minutes. Serve hot. |
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