Fennel with Butter and Parmigiano-Reggiano: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
* 1 medium fennel bulb (or two small ones), quartered | * 1 medium fennel bulb (or two small ones), quartered | ||
Latest revision as of 15:09, 28 July 2010
| Summary | |
|---|---|
| Prep time | 5 min |
| Cook time | 10 min |
| Source | Rock Spring Farm |
| Yield / serves | 2 servings |
| Rating | Delicious |
Ingredients
- 1 medium fennel bulb (or two small ones), quartered
- 2 T butter
- salt and pepper to taste
- 1/4 c freshly grated Parmigiano—Reggiano cheese
Preparation
Bring a pot of salted water to a boil. Add fennel pieces and cook until slightly softened, about 5 minutes, then drain. Heat the butter in a large skillet over medium heat. Add fennel, season to taste with salt and freshly ground black pepper, and cook turning fennel occasionally, about 5 minutes. Transfer to a serving dish and sprinkle with the Parmigiano—Reggiano cheese. Serve hot or cold.
