Braised Finocchio with butter and Parmesan from Essentials of Classic Italian Cooking (page 504) by Marcella Hazan

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Notes about this recipe

  • SpatulaCity on October 13, 2023

    This recipe yields some luscious and buttery fennel. I appreciate the relatively hands off method - simply turn and flip the fennel slices occasionally throughout cooking. I can see adding some herbs to the butter bath to soak into the fennel as well. Because the fennel becomes so buttery, this would be best served on the side of a simple protein. If you leave the fennel in the pan and forget about it while doing laundry (who would?!) it gets caramelized and toasty. Big flavor at both levels of doneness

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