Finocchio Alla Griglia (broiled Fennel) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 Bulbs: fennel, about 2 lbs.
-small pieces,
4 tbsp: Unsalted butter, cut in
1/2 cup: Grated Parmesan,
Directions:
Preheat the broiler. Trim the fennel, discarding the tough outside parts
and reserving the greens for soup. Cut the fennel bulbs in half vertically
and slice each half vertically through the core, into slices about 1/4"
thick. In a medium saucepan, bring 3 cups water to a boil. Add the fennel
and cook till tender, about 12 minutes. Drain the fennnel and reserve 1 cup
of the cooking liquid.
Transfer the fennel to a baking dish. Dot with butter and sprinkle evenly
with cheese. Add the reserved liquid and broil 2-4 minutes, until golden
brown.
From La Cucina Di Lidia by Lidia Bastianich and Jay Jacobs typed by Mary
Riemerman
Source from luhu.jp
and reserving the greens for soup. Cut the fennel bulbs in half vertically
and slice each half vertically through the core, into slices about 1/4"
thick. In a medium saucepan, bring 3 cups water to a boil. Add the fennel
and cook till tender, about 12 minutes. Drain the fennnel and reserve 1 cup
of the cooking liquid.
Transfer the fennel to a baking dish. Dot with butter and sprinkle evenly
with cheese. Add the reserved liquid and broil 2-4 minutes, until golden
brown.
From La Cucina Di Lidia by Lidia Bastianich and Jay Jacobs typed by Mary
Riemerman
Source from luhu.jp