Finocchi Arrostiti E Grana Padano

The Grana Padano can be substituted with Parmesan if you want. From "La Cucina" magazine.

• Ready In: 40 mins
• Serves: 4

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.