finocchio brasato 
braised fennel

serves 4

 

8 fennel bulbs 

4 - 6 Tbs olive oil  

parmigiano 

salt to taste

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Rinse and prepare the fennel bulbs removing the tough outer leaves, cut each bulb into quarters and remove the core, roughly chop each quarter into three or four pieces. Place in a sauté pan with the olive oil and salt and cook covered over high heat until the pan is hot and the fennel has started to cook. Stir, lower heat and cook covered for about 15 minutes. The fennel is done when it's amber colored, serve with grated parmigiano cheese. ​​