2 tbsp extra virgin olive oil
1 small onion, finely diced
1 garlic clove
2 large fennel bulbs, in 1/2 slices
2 tbsp leafy fennel tops finely chopped
3/4 cup dry vermouth
1/3 cup half-and-half
salt and pepper to taste
2 tbsp pine nuts, lightly toasted
1 cup freshly grated aged Italian Cheeses - we find a blend of two or three works best, so choose from any of the following - Valtellina Stravechio, Spilimbergo Stagionato, Aged Asiago, pepato or piave
1. Heat oil in large deep skillet; saute onion and garlic until softened,about 3 minutes.
2. Add sliced fennel and toss until glazed, 2 to 3
minutes. Add vermouth and braise the fennel until tender-crisp - about 8 minutes.
3.Add the minced fennel tops, half-and-half, salt and pepper, and cook another 4 to 5 minutes to reduce and slightly thicken the sauce.
4.Sprinkle with freshly grated cheese and serve immediately with lamb, chicken or grilled seafood.