Sautéed Fennel with Pecorino Romano

Method

1. Clean the fennel: trim the fronds (reserve for another use), cut off the base and any tough outer leaves, then slice into thin strips (about 4 mm) or larger pieces if preferred.
2. In a pan, heat extra virgin olive oil over low heat. Add 2 garlic cloves (crushed in their skins, cut in half) and 2 sprigs of fresh rosemary. Add 5–6 anchovy fillets in oil. Sauté over very low heat until the anchovies dissolve and the garlic is golden, about 2–3 minutes. Remove the garlic, keeping the rosemary in the pan.
3. Add the sliced fennel. Increase the heat to high, season with salt and pepper, and stir well. Cover with a lid and cook for 3 minutes.
4. Remove the lid (do not replace it). Continue cooking over medium heat for another 10 minutes, stirring occasionally but very gently to avoid mashing the fennel.
5. When the fennel turns translucent, turn off the heat. Discard the rosemary sprig.
6. Serve immediately while hot, sprinkling generously with freshly grated Pecorino Romano cheese.