Finocchio, Bulb Fennel

Fennel Salad, or Fenoci in Salata: To call this classic winter dish of the Vicentino a salad is actually something of a misnomer, because the fennel is cooked rather than served raw. It is, however, very good!

Tasty Fennel: Emmiliene kindly sends this recipe for fennel, with the observation that it's perhaps not a traditional recipe, but it's damn tasty!

Golden Fried Fennel, or Pisci di Terra: This is a Sicilian recipe; the name, land fish, derives from the fact that one could mistake the fried fennel for fried mullet.

Fennel in Egg Sauce, or Finocchi in Salsa: A delicate dish from Emilia Romagna that will work nicely with a succulent roast or a stew.

Southern Fennel, or Finocchi del Sud: Fennel is quite versatile, and works well with other flavors. In this case anchovies and olives, classic southern fare.

Broiled Fennel, or Finocchi Gratinati: These are the next step up from Elisabetta's grandmother's recipe, simple sautéed fennel smothered with béchamel sauce and slipped into the oven (or run under a broiler). It's a standard recipe; in addition to working well as a side dish, it is also a pleasing winter first course dish.

Bulb fennel is both nutritious and healthy. It's also quite bland, and this makes it well suited to strong flavors, for example pecorino Romano cheese. To serve 4 you'll need:

Fennel is one of the more delicate winter vegetables, and works very nicely in this sformato.

Bulb fennel is one of the treats of winter.

This recipe for bulb fennel is from the Marche, and is probably called alla giudea -- Jewish -- because it was introduced by a Jewish family that settled in the region. It's quite easy to prepare, and quite tasty too.