FENNEL BRAISED IN OLIVE OIL

FENNEL BRAISED IN OLIVE OIL image

Yield 4 servings

Number Of Ingredients 6

4 Fennel bulbs
1 TBS finley chopped fennel leaves for garnish
1/2 cup extra-virgin olive oil
1 clove garlic, smashed and finely chopped
salt and freshly ground pepper to taste
1/2 cup freshly shaved or coarsely grated Parmigiano-Reggiano

Steps:

Cut off the fennel's stalks flush with the bulb and trim the bottom of the knob as thinly as possible. Reserve stalks for grill smoke, if desired. Finely chop about a TBS of the frilly green fronds; set aside. Arrange the fennel in a saute pan, drizzle with olive oil, sprinkle with chopped garlic, and season with salt and pepper. Add waterto barely cover. Place over medium heat and simmer, uncovered, turning the bulbs from time to time. Cook 25 to 35 minutes (depedning on age of fennel and size of pieces), or until the liquid has almost evaporated and the fennel is tender and pale gold. If necessary, add more water as the fennel cooks. Toss the cooked fennel with Parmigiano-Reggiano, and garnish with the chopped fronds. Serve warm or at room termperature.