Fennel with parmigiano

Method

1. To make 2 equal slices of fennel, sit the bulb upright, slice off each round side, and then cut through the centre. 2. In a shallow pot with a thick bottom and a broad surface, combine the olive oil and butter, melting them over low heat. 3. Add the fennel steaks, crushed garlic, and fennel seeds, and sauté over low to medium heat for a few minutes, avoiding any browning or colouring. 4. Add the white wine and let it reduce a little. Add a splash of water, and put the lid on the pan. Cook over low heat for 10-12 minutes. 5. The liquid should be medium thick, and the fennel should be tender but not mushy. Check the texture by inserting a small knife into the core. 6. Remove the fennel from the pot. Season the liquid with a little lemon juice and salt. It should taste fatty, with a hint of anise and a fresh citrusy touch. 7. Lay the fennel out on a serving plate. Dress the fennel with the sauce, sprinkle with fresh fennel flowers, and use a microplane to grate parmigiano over the top to finish.