Fennel in Butter and Parmesan

“フェネルのバターとパルメザン焼き”

When I began hand-rolling pasta at home, I found myself gravitating toward vegetable-based sauces rather than meat-based ones to enjoy the soft, pillowy texture of the pasta. This comforting dish is the perfect midweek meal for crisp autumn days.

Ingredients to serve 2

Fennel   2bulbs (cut into wedges)

Butter   30g

Grated Parmesan cheese   1tbsp

Lemon juice   1/2tbsp

Herbs (Thyme, Parsley, Fennel top)

Salt and pepper   to taste

1. Warm the butter in a large pan and arrange the fennel halves, cut side down, in a single layer. Season with salt and pepper, then cook slowly over low heat.

2. Once the bottoms of the fennel turn golden, flip them to brown the other side evenly.

3. Sprinkle Parmesan over the fennel and continue cooking until the edges of the cheese turn crispy.

4. Serve topped with chopped herbs and a splash of lemon juice.