Amy’s Fennel with Pecorino, Speck and Fried Molicca di Pane

Screen shot 2012-12-09 at 19.03.07

4 bulbs of fennel, chop them up fine. Sautee with butter and a drop of oil about 5 minutes then add milk about 150 ml, cover and cook at low heat about 6 minutes, add speck and let cook at low heat about another 5 minutes and then add another 100ml of milk and grate pecorino 75 grammi, cook on low for 8 minutes add another dash of milk and a pinch of parmigiano for 3 minutes, add salt and pepper q.b. and serve

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