Title: Finocchio Alla Griglia (Broiled Fennel)
Categories: Vegetable Cheese
Yield: 4 Servings

2		Bulbs fennel, about 2 lbs.
4	tb	Unsalted butter, cut in small pieces
1/2	c	Grated Parmesan

Preheat the broiler. Trim the fennel, discarding the tough outside parts and reserving the greens for soup. Cut the fennel bulbs in half vertically and slice each half vertically through the core, into slices about 1/4" thick. In a medium saucepan, bring 3 cups water to a boil. Add the fennel and cook till tender, about 12 minutes. Drain the fennnel and reserve 1 cup of the cooking liquid.

Transfer the fennel to a baking dish. Dot with butter and sprinkle evenly with cheese. Add the reserved liquid and broil 2-4 minutes, until golden brown.

From La Cucina Di Lidia by Lidia Bastianich and Jay Jacobs typed by Mary Riemerman

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