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| Ingredients | | 100g butter | | 6 medium fennel bulbs, halved (or quartered if larger), stalks removed and feathery tips set aside | | salt and white pepper | | 500ml hot water | | 4 tablespoons grated parmesan | | ciabatta bread |
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| Fennel In Butter & Parmesan Sauce With Toasted Ciabatta |
| 01 / 07 / 05 Alessandra Zecchini |
| Photography by Bruce Nicholson |
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Method |
Gently melt half the butter in a large casserole. Add the fennel with some of the tips, reserving the rest for garnish.
Sauté for 5 minutes, then add a pinch of salt, white pepper and the hot water. Simmer covered for 30 minutes, then uncovered for a further 15 minutes until the fennel is soft and starting to lose its shape, and the liquid has reduced to the consistency of a sauce. Dice remaining butter and sprinkle it over the fennel, followed by the parmesan cheese.
Serve hot, garnished with the fennel tips and accompanied by lightly toasted slices of ciabatta to mop up the sauce. 
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