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