Ingredients
Three large Fennel bulbs, white part only, fronds, stalk and root end trimmed.
3/4 stick (6 tablespoons) unsalted butter
2/3 cup heavy cream
1/2 cup grated Parmigiano-Reggiano cheese
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Directions
Cut each bulb lengthwise in half and then into quarters, leaving the core attached to keep the layers together.
Melt the butter in a saute pan large enough to hold the fennel in one layer. When the butter is hot, add the fennel quarters and cook, without turning, for 5 minutes.
Turn the fennel over, lower the heat, and pour in the cream along the edge of the pan. Cover the pan and cook the fennel over low heat until it is knife-tender and almost all the cream has evaporated.
Season to taste with salt and pepper. Transfer the fennel to a serving dish, sprinkle the cheese over the slices, and serve.
Serves 8
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