Serves 4
2 large heads of fennel
2 Tbl butter
kosher salt & freshly ground black pepper, to taste
Prepare the fennel: Slice off the stems, just above the heads of the fennel. Remove any discolored outer layers, or slice away any bruised areas. Slice each fennel head in half, length-wise (from top to bottom). Then slice each of these halves in half again, cutting length-wise to from 8 wedges total. Trim off the bottom discolored area from each of these quarter wedges. Then slice each quarter in half again, length-wise, to form 16 wedges total. With each wedge, slice off the inner part of each core, leaving just enough core behind to keep all the layers of fennel held together. (Check out the picture below.)
Place a medium-sized sauté pan over medium heat. Add the butter to the pan and melt. Arrange the fennel snugly in the pan in a single layer. Reduce the heat to a low setting. Try to keep the heat at a low enough temperature so that you hear a very faint but constant sizzle. Slowly cook the fennel until the bottoms are golden brown, about 20 minutes. Flip the fennel wedges over and cook in the same way until the other sides are golden brown too, about another 20 minutes. Either serve immediately, or set aside until you’re ready to serve, and reheat in a 350°F oven for about 3-5 minutes. Serve hot.
SERVED AT THIS DINNER PARTY
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