In Italian we say “non si butta niente” that means food shall not be wasted.
Take the outer leaves of your fennels, or the entire fennel if you prefer, cut them in pieces and boil in salted water, until they’re soft.
Put a little of butter and extra virgin olive oil in a baking tin and place there the fennels.
Sprinkle grated cheese (I used baked ricotta cheese), parmigiano cheese, breadcrumbs on the fennels.
Add some pieces, little ones, of butter and little of olive oil.
Grill in oven till you see it became ‘golden’ .