Adapted from Local Flavors by Deborah Madison
Large fennel bulb
2 T butter
1 T olive oil
Grated zest and juice from 1⁄2 a Lemon
1 garlic clove minced
3⁄4-1 lb. fettuccine- or whatever pasta you prefer
Parmesan or Pecorino cheese
(We added a pinch of crushed red pepper on top- for some spice)
Quarter the bulbs, and slice thinly, even the core. Melt 1 T of the butter with the olive oil in a large skillet. Add the fennel and sauté over high heat, until browned slightly, 7 to 10 mins. Season with salt. Toss with lemon juice then add 1 cup of water. Reduce heat and cook, covered until liquid has evaporated. Add more water as needed until fennel is very soft and golden in color– about 25 mins in all.
Chop some of the greens (if there are any) with the garlic and lemon zest and set aside. When pasta is ready, add it to the pan with fennel along with the garlic, greens, and lemon zest combo. Season with salt and pepper and cheese to your liking.