Fenoci al late (milk-braised fennel)
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Fenoci al late (milk-braised fennel)

Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes

This is such a flavoursome and easy-to-make side which makes the most of season's best fennel and its lovely aniseed-like flavour. It lends itself well to being accompanied with both meat and fish dishes. Our you can just make a lot of it and eat it with crusty bread.

Ingredients

  • 8 small fennels, quartered

  • 25g unsalted butter

  • 250ml whole milk

  • Salt

  • Pepper

  • Grated parmesan cheese, to serve (opional)

Directions

  • Heat the butter in a frying pan large enough to contain all the fennels.
  • Add the quarter fennels and some salt and pepper to taste. Cook for 5 minutes.
  • Add the milk to the pan and cook until it's almost entirely absorbed and the fennels are tender, but not overcooked. Add more salt if needed.
  • Arrange the fennel on a serving dish and pour the remaining milk sauce over them.
  • Serve as it is or with some grated parmesan cheese on top.

Notes

  • Fennel's distinctive anise flavor makes it a natural partner to fish, so it is a common ingredient in the seafood based cuisine of the Veneto coast.
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