Finocchi Arrostiti E Grana Padano
- Ready In:
- 40mins
- Ingredients:
- 7
- 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
- Cut fennel bulb lengthwise into eighths; arrange in a wide pot with a lid.
- Add butter, shallot, parsley, and salt; cover, and cook over medium low heat until tender, turning occasionally, about 30 minutes.
- Sprinkle the fennel with grated cheese and continue cooking, covered, until the cheese melts, about 2 or 3 minutes more.
- Garnish with additional parsley, and serve warm.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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