Fennel and Leek Ragout with Pecorino

1. 1

   Melt the butter in a large skillet.

2. 2

   Add the onion and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.

3. 3

   Add the fennel and leeks and cook over moderately high heat, stirring frequently, until the vegetables are sizzling and lightly browned, 13 to 15 minutes.

4. 4

   Add the wine and cook, stirring, until nearly evaporated.

5. 5

   Remove from the heat and stir in the cheese until melted.

6. 6

   Add the dill, season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.