fennel I have a strange vegetables, fall into two people:
who loves them in every way and who do not like them cooked.
cured as well as with vinaigrette can be made into salad or use in place of the fruit.
A nice crisp salad of finely sliced \u200b\u200bfennel and orange zest and topped with black olives, salt, and pepper.
Or just flavored with caraway or coriander seeds bruised, and a tablespoon of olive oil in which the salt is emulsified.
Then there are the cooked fennel.
Most people know them only boiled or steamed, and some do not like it, but
who tried the fennel in a pan with milk can not help but love them!
Cut the fennel into quarters and put them in a pan with butter, cover and
, low heat, turning occasionally become brown.
At this point they are salted lightly, cover flush with the milk, add a bit 'of salt and some grated nutmeg.
is still cooking, first covered and then uncovered.
Towards the end of cooking, when almost all the milk has curdled or evaporated
sprinkle with grated cheese,
the pan is covered and continues for a few minutes gremolata.
Very winter and soooo good!
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