Fennel as a Side Dish
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- fennel bulbs
- butter
- broth
- flour
- grated Parmesan
Instructions
- Wedge and blanch the fennel in salted water.
- Sizzle in butter and cook through with broth.
- Bind with a pinch of flour and finish with a little Parmesan.