Fennel in cream

Ingredients for 4 servings:

• 4 bulbs of fennel (approx. 800 g)
• 100 g butter
• ½ cup cream
• Salt
• 5 tbsp Parmesan

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Breaded finocchi

Wash the fennel bulbs and remove any tough outer ribs. Cut lengthwise into 4-6 pieces. Blanch in boiling salted water for about 5 minutes, then drain. Melt the butter in a shallow saucepan, add the fennel, season with salt, and simmer over low heat, covered, until tender, but do not allow to brown. Add 1/2 to 1 cup of cream a spoonful at a time. It shouldn’t become too soupy. Finally, sprinkle the freshly grated cheese over the top and let it simmer, covered, until the cheese has melted. Sprinkle with fresh, finely chopped fennel fronds, if desired.