Paolo Savio, Buia, Udine
(Yield: 4 servings)
2 tablespoons salted butter
1 large fennel bulb
(cut into 4 or more pieces)
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
1 teaspoon tomato paste
½ cup water
Parmesan cheese
1. Melt butter in skillet over low heat. Add fennel pieces. Cook covered until they start to turn a light golden colour (approx. 5 minutes).
2.Combine salt, pepper, tomato paste and water in a small bowl. Mix.
3.Add mixture to the skillet and cook covered for approx. 3 minutes. Add water as needed.
Serve as a side dish with a little grated Parmesan cheese.