Finocchi al tegame

• 2 large fennel bulbs
• salt
• 2 garlic cloves
• 6 tablespoons

Cut off the stalks and leaves from the fennel bulbs, then remove the outer layer from each bulb. Put the bulbs in a pot, cover generously with water, add a big pinch of salt, and bring to a boil. When the fennel is half done, drain and cut into rather large wedges.

Crush the garlic cloves and put them in a skillet with the oil. Sauté over medium heat for about 5 minutes, or until the ga