This dish pairs well with roast lamb. The flavors break up the natural fattiness of the lamb and wild fennel grows everywhere across Sardinia. This dish is best with the freshest fennel possible.
- 50 grams butter
- 1/2 cup of milk
- Cinnamon to taste
The fennel should be cleaned well. (It can get a bit sandy.) Cut into decent sized pieces. This includes the whole plant, fronds and all.
Place in salty boiling water and cook until they are soft.
Drain well and lay in an oven dish which has been lined with melted butter.
Sprinkle with cinnamon and roll the leaves in the milk.
Place in the oven for 10 minutes or so.