Braised Fennel with pecorino

Trim, wash and slice each fennel bulb vertically in half. Blanch in boiling salted water for 5min and drain well. In a heavy-based pan over medium heat, melt butter and olive oil, and braise the fennel for 10min, turning them over until both sides are brown. Season with salt and pepper. Serve garnished with pecorino shavings.