Fennel with Butter and Cheese

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            FOOD FUNNY
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Thanks to Jean Bunkburn for this flurry of food punnies:

I toured a meat packing plant yesterday. It was offal.

A Pennsylvania farmer with relatives in Germany heard that a food
package he had sent them had never arrived. Putting a brave face on
things, he assured them, "Cheer up! The wurst is yet to come."

What do you say to a chicken before she goes on stage? "Break an
egg!"

How do I love cheese? Let me count the wheys.

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            TODAY'S RECIPE
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Fennel is often mislabeled "anise" in the United States, and it's one
of my favorite vegetables no matter what you call it. This classic
preparation from northern Italy can be adapted to a variety of
vegetables, including asparagus, green beans, broccoli, and carrots.

Fennel with Butter and Cheese (Finocchio al Burro e Formaggio)

4-6 Tbs (60-90 ml) butter
3-4 fennel bulbs, trimmed and cut into 1/2-inch (1 cm) slices
3-4 Tbs (45-60 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste

Heat the butter in a large skillet over moderate heat, add the fennel
and enough water to barely cover it, and bring to a boil. Reduce the
heat and simmer covered, turning the fennel occasionally, until the
fennel is tender, 20 to 30 minutes. Add more water if necessary, but
all the water should be absorbed by the time the fennel is done.
Sprinkle with Parmesan, salt, and pepper, and toss to combine.
Serves 4 to 6.
Received on Wed Jan 19 06:08:50 2005