Finocchi Arrostiti E Grana Padano

• 3 medium fennel bulbs, trimmed but leaving the root end intact
• 4 tablespoons unsalted butter, cut into small pieces
• 1 shallot, thinly sliced
• 1 12 tablespoons fresh parsley, minced
• 14 teaspoon sea salt
• 1 12 ounces grana padano (1/2 cup) or 1 12 ounces parmesan cheese, coarsely grated (1/2 cup)
• fresh parsley, grated for garnish

1. Cut fennel bulb lengthwise into eighths; arrange in a wide pot with a lid.
2. Add butter, shallot, parsley, and salt; cover, and cook over medium low heat until tender, turning occasionally, about 30 minutes.
3. Sprinkle the fennel with grated cheese and continue cooking, covered, until the cheese melts, about 2 or 3 minutes more.
4. Garnish with additional parsley, and serve warm.

fennel bulbs, unsalted butter, shallot, fresh parsley, salt, padano, fresh parsley

Taken from www.food.com/recipe/finocchi-arrostiti-e-grana-padano-488422 (may not work)