It's Fall

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.