Finocchi al burro e latte (fennel with butter and milk)
“When I was growing up, we used to rip fennel out of the garden, brush off the dirt and eat it straight from the ground. But cooking it with butter, milk and Parmigiano is a nice warming way of eating it.”
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Serves
6
Cooking Time
Prep time 5 mins, cook 15 mins
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8
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small new-season fennel or 4 large, cut lengthways
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70 gm
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unsalted butter, coarsely chopped
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500 ml (2 cups)
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milk
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30 gm
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finely grated Parmigiano-Reggiano
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1
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Place half the fennel in a large frying pan with butter over high heat and stir occasionally until just golden (5-7 minutes). Remove and repeat with remaining fennel, then return all fennel to pan and season to taste. Add milk and 80ml water, reduce heat to low and turn fennel occasionally until tender and sauce is reduced (8-12 minutes), then serve topped with Parmigiano-Reggiano.
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This recipe is from the May 2011 issue of Australian Gourmet Traveller.
RECIPE Vince LaMontagna, Vincenzo’s Cucina Vera, Adelaide
PHOTOGRAPHY William Meppem
STYLING Vanessa Austin