Pan-fried fennel with butter and parmesan.
Simple, inexpensive, delicious.
The fennel cooked in butter makes a very easy, quick, and tasty side dish. The fennel with butter and parmesan gains a special flavor that will win you over at the first taste.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 large fennel bulbs (Or 4 smaller ones)
- 1 onion
- 1.5 oz butter
- 2 tablespoons parmesan
- to taste parsley
- to taste pepper
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Pan Pan
- 1 Knife Knife
Steps
Remove the root end and the tops of the fennel, rinse them well under running water, cut them in half and then into slices about half an inch thick; if necessary, rinse the fennel again.
Peel the onion and slice it thinly.
Pour a little drizzle of oil into a large pan (just a little, you’ll add butter later), lay the onion slices on the bottom, place the fennel slices on top of the onions in layers, salt, add half a cup of water (about 3.5 oz), and salt again.
Cover with a lid and put it on the stove, 5 minutes and then lower the flame.
Cook the fennel for about another 20 minutes on low flame covered with the lid, shaking the pan occasionally (do not stir them); the fennel should soften but not become mushy.
At this point, add small pats of butter spread out here and there, cook for another 2 minutes covered with the lid, then remove it, sprinkle with grated parmesan, shake the pan, add some chopped parsley, and let it flavor for a few more minutes over a slightly higher flame.
Serve.
The pan-fried fennel with butter is ready to be enjoyed… Enjoy your meal!
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