INGREDIENTS FOR 2-3 SERVINGS
3 large fennel bulbs washed and sliced into wedges
one medium white onion, sliced
2 to 3 tbsp olive oil
small bunch parsley, chopped
1/4 cup grated parmesan
salt and pepper to taste
PROCEDURE
1. Slightly saute’ the onion in the hot oil in a heavy pan.
2. Add the fennel and continue sautéing over high heat until fennel is tender and onion starts to caramelise. Add a couple of tablespoons of hot water and cook covered over low heat until desired doneness.
3. Sprinkle with parsley and parmesan before serving, letting the parmesan melt slightly.
4. Decorate with fennel Calla lily if desired.