Finocchi al burro e latte (fennel with butter and milk)


  • Serves 6 people

  • 8 small new-season fennel or 4 large, cut lengthways
  • 70 gm unsalted butter, coarsely chopped
  • 500 ml (2 cups) milk
  • 30 gm finely grated Parmigiano-Reggiano
01   Place half the fennel in a large frying pan with butter over high heat and stir occasionally until just golden (5-7 minutes). Remove and repeat with remaining fennel, then return all fennel to pan and season to taste. Add milk and 80ml water, reduce heat to low and turn fennel occasionally until tender and sauce is reduced (8-12 minutes), then serve topped with Parmigiano-Reggiano.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.
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