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Pan roasted fennel with Grana Padano :: finocchi arrostiti e grana padano

Pan roasted fennel with Grana Padano :: finocchi arrostiti e grana padano

This is a lovely antipasti to be enjoyed on a warm summer evening with a crisp glass of white wine.


3 medium bulbs fennel, trimmed, leaving root end intact
4 tablespoons unsalted butter
1 large shallot, thinly sliced
Zest of 1 lemon
A pinch of fine sea salt
50g Grana Padano or Parmigiano-Reggiano, coarsely grated.
handful of fresh dill

Cut fennel lengthwise into eighths. Take a frying pan and melt the butter until foaming. Add the shallot and fry until soft. Then arrange the fennel on top. Fry until nicely golden, for about 15 minutes, turning the fennel occasionally and making sure it doesn’t burn.

Sprinkle fennel with cheese and lemon zest. Serve warm, garnished with dill and some fresh crunchy bread.

Created: 6 years, 9 months ago
pepita in the night
green chili 22 orange chili 1 red chili 1
Edited: 6 years, 9 months ago

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