This is a recipe from my early childhood that my mother stopped making when my sister got older because she doesn’t like cheese. I make it every time I don’t feel great because I find it comforting.
Fennel with butter and parmesan
- Preparation time: 30 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 4 fennels
- 1 teaspoon of extra virgin olive oil
- 1 knob of butter
- 100 g of grated parmesan cheese
- Salt and pepper to taste
- Juice of ½ lemon
- Instructions
- Wash the fennel well. Clean them, removing the tough outer leaves and green tops.
- Cut them into fairly thin wedges.
- Boil them in acidulated water for about ten minutes. Drain them.
- In a pan with oil and butter, sauté the fennel for a few minutes. Add the parmesan and continue cooking until it melts completely.
- Add salt and pepper before serving.
