It's fall and the local fennel is hitting the market shelves. Inspired by a recipe I saw in La Cucina Italiana I slowly roasted my fennel in butter. The slow roasting transformed the sharp licorice taste into a mellow flavor that blended with the nutty burnt butter. To finish I tossed a variety fresh herbs from my patio with the remaining butter, drizzled that over the fennel and then sprinkled with grated fresh romano cheese.



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