FINOCCHI AL LATTE

FENNEL IN MILK

Fennel is very popular in Veneto. It is enjoyed raw as a salad, baked as a gratin with parmesan cheese, or braised in milk, which is surprising and delicious!

SERVES 6 PREPARATION TIME: 20 MINUTES COOKING TIME: 25 MINUTES

6 long fennel bulbs (see note below), tough outer layer removed and trimmed

20 g (³/₄ oz) butter

3 tablespoons olive oil

300 ml (10¹/₂ fl oz) milk

Place the fennel bulbs in a saucepan of cold water. Bring to the boil, add salt and cook for 3 minutes. Cool the fennel and cut each one into 6 wedges. Heat the butter and oil on medium heat in a saucepan and sauté the fennel on all sides. Cover with the milk, season with salt and pepper, and cook for about 15 minutes until the juices become thick.

VARIATION: FENNEL GRATIN

Preheat the oven to 180°C (350°F/Gas 4). Simmer or steam the fennel, cut into 6 wedges and dress with olive oil. Arrange the wedges in an oiled dish, cover with parmesan cheese and dots of butter and bake until golden brown.

NOTE

Learn to tell the difference between the male fennel bulb, which is round and better raw, and the long female bulb, which is better cooked! During the Renaissance, the nobility served fennel raw at the end of the meal for its digestive properties.