Wash the fennel and eliminate the hardest part and cut into quarters. Boil for ten minutes or so in plenty of salted water, drain and place them in a saucepan with cold water to prevent cooking. Once cold, lay them on a baking tray covered with baking paper. Melt the butter and spread it on the fennel together with the Asiago Fresco PDO in chunks. Sprinkle the fennel evenly with grated Asiago PDO. Sprinkle with extra-virgin olive oil and bake at 180° for 15-20 minutes.

Preparation time: 15 min

Cooking time: 15 min