fennel browned in butter with parmesan and fresh herbs
spicchi brasati al burro
4 servings
If your skillet is too small to accommodate all of the fennel pieces, use two pans, increasing butter as necessary to get a nice golden crust on the fennel. A mix of herbs is great here, if you happen to have several at hand.
Ingredients
- 3 tablespoons unsalted butter
- 2 medium fennel bulbs, trimmed (keeping ends intact), cut into eighths
- Salt
- ½ cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
- 1½ tablespoons finely chopped fresh herbs such as basil, chives, mint or flat-leaf parsley
Instructions
Heat butter in a large skillet over medium heat until melted. Add fennel in a single layer, cut-side down. Sprinkle with generous pinch salt, cover and cook, turning pieces occasionally, until browned and tender, about 15 minutes.
Remove pan from heat. Sprinkle fennel with cheese, cover and let sit until cheese melts, about 1 minute. Divide among plates, sprinkle with herbs and serve immediately.
keywords:
side dish, vegetable, quick, fast, simple, easy, autumn, fall, fennel bulbs, parmigiano-reggiano, parmesan cheese
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