Finocchi etti al gorgonzola
Fennel sliced thinly and cut into smallish pieces
onions or leeks chopped finely
freshly grated parmesan
Sauté onion or leeks in the pan, when the onion is wilted add the fennel, season with salt and pepper. When the fennel is cooked, about 10 minutes, remove from the heat
Add a teaspoon of grated parmesan to a pan with a little olive oil and press with a spatula. as soon as the parmesan melts remove from the pan and leave to cool and harden.
To serve, create a “box” with the parmesan slices, fill with the fennel mixture and crumble with the gorgonzola.