Ingredients
3 heads of fennel
1/4 cup olive oil
pinch dried chili
salt, to taste
1/3 cup grated parmesan
Preparation
Half and slice the fennel into 1cm-thick slices. In a heavy-based saucepan, heat the oil and cook the fennel over moderate heat with the chili for about 5 minutes, stirring constantly. Cover with a lid and turn down the heat, stirring occasionally, until the fennel is just soft.
Remove the fennel from the saucepan and season with a little salt, taking care not to over-season. Lay the cooked fennel snugly in an ovenproof serving dish and sprinkle with the parmesan. Bake in the oven for 10 minutes or until the cheese is golden. Serve immediately.
