Ingredients:
4 fennel bulbs, cut into wedges
1 clove garlic, crushed
1/2 lemons, sliced
40 ml olive oil
1 teaspoon salt
60 g butter, melted
4 tablespoons pecorino cheese, grated ( I would use parmesan if I didn’t have pecorino)
salt and pepper
Directions:
Place the fennel in a saucepan with the garlic, lemon, olive oil and salt.
Pour over enough water to cover the fennel, and bring to the boil.
Reduce the heat, and simmer for 20 minutes or until just tender.
Drain well.
Place the fennel in a heatproof dish, drizzle with the melted butter, then sprinkle with the cheese.
Season to taste with salt and freshly ground pepper.
Place under a hot grill (broiler?) until the cheese has melted and browned.
Serve immediately.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.