3 TBSP butter
2 bulbs fennel, stems, fronds and base trimmed, bulb cut vertically into ½ inch thick slices
sea salt and ground pepper
1/3 cup dry white wine
¼ cup grated parmesan cheese
1. Heat butter over medium heat in sauté pan large enough to hold fennel in almost single layer. Add fennel and sprinkle with salt and pepper to taste. Add wine and cover pan. Simmer over medium heat 15 minutes. Turn slices and continue to simmer, covered, until fennel is quite tender, has absorbed most of pan liquid, and starts to turn golden, about 10 minutes longer. Turn fennel again and continue cooking until fennel starts to color on other side, about 4 minutes longer.
2. Sprinkle fennel with cheese. Transfer to platter or individual plates and serve immediately