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1
Cut the finocchio tops where they meet the bulb and discard them.
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2
Detach and discard any of the bulb's outer parts that may be bruised or discolored.
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3
Slice off about 1/8 inch from the butt end.
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4
Cut the bulb vertically into slices somewhat less than 1/2 inch thick.
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5
Wash the slices in several changes of cold water.
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6
Put the finocchio and the olive oil in a large saucepan, add just enough water to cover, and turn on the heat to medium.
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7
Do not put a lid on the pot.
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8
Cook, turning the slices over from time to time, until the finocchio becomes colored a glossy, pale gold and feels tender when prodded with a fork.
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9
Bear in mind that the butt end of the slice should be firm compared with the softer upper part of the slice.
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10
It should take between 25 and 40 minutes, depending on the freshness of the finocchio.
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11
If while cooking you find the liquid in the pan becoming insufficient, add up to 1/3 cup water.
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12
By the time the finocchio is done, all the water must be absorbed.
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13
Add salt, toss the slices once or twice, then transfer the contents of the pan to a warm platter and serve at once.
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14
Variation with Butter and Parmesan: Omit the olive oil in the ingredients list of the preceding recipe, and add 1/4 cup butter and 3 tablespoons freshly grated parmigiano-reggiano cheese.
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15
Follow the cooking procedure described in the recipe above, substituting butter for the olive oil.
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16
When the finocchio is done, sprinkle with salt, add the grated Parmesan, toss three or four times, then serve at once.
