Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Bulbs fennel, about 2 lbs. -small pieces
4 tb Unsalted butter, cut in 1/2 c Grated Parmesan

Preheat the broiler. Trim the fennel, discarding the tough outside
parts and reserving the greens for soup. Cut the fennel bulbs in half
vertically and slice each half vertically through the core, into
slices about 1/4" thick. In a medium saucepan, bring 3 cups water to
a boil. Add the fennel and cook till tender, about 12 minutes. Drain
the fennnel and reserve 1 cup of the cooking liquid.

Transfer the fennel to a baking dish. Dot with butter and sprinkle
evenly with cheese. Add the reserved liquid and broil 2-4 minutes,
until golden brown.

From La Cucina Di Lidia by Lidia Bastianich and Jay Jacobs typed by
Mary Riemerman
Submitted By MARY RIEMERMAN On 02-19-95

Browse by categories