• Trim the fennel, wash them and cut them in half
lengthwise. Set aside the green tops.
• Cook them in plenty of salted water for about
40 minutes.
• In the meantime finely chop the onion and fry it lightly
in the butter; before it starts to change colour, add the snipped fennel tops and the chopped walnuts.
Mix well.
• Sprinkle with the brandy, salt to taste and add a little water.
• Drain the fennel, scoop out the flesh and mix it with
the grated Grana Padano and fill the fennel with this mixture. Put them in an oven-proof dish and scatter the tops and walnuts over the mixture.
• Bake in a preheated oven (180°C) and cook for about 15 minutes. Serve immediately, seasoned with freshly ground pepper.