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:
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- 6 bulbs fennel (not too large), washed, bottoms and tops trimmed, and sliced
- 1/4 pound (100 g) chopped almonds
- 1 cup grated pecorino Romano
- 2 eggs
- 6 slices white bread (wonder bread, even)
- Extravirgin olive oil, or what you prefer for frying
- Salt
Preparation:
Blanch the slices of fennel for a minute in lightly salted water, drain them, and pat them dry.
While they're cooling blend the cheese, bread, and almonds. Beat the eggs in a bowl and season them with salt and pepper.
Flour the fennel slices, dip them in the egg mixture, dredge them in the seasoned crumbs, and fry them in hot oil until golden. Drain them well on absorbent paper, season them lightly with salt, and they're ready; they'll be quite nice with grilled meats.
Yield: 4 servings fried fennel with pecorino cheese.
While they're cooling blend the cheese, bread, and almonds. Beat the eggs in a bowl and season them with salt and pepper.
Flour the fennel slices, dip them in the egg mixture, dredge them in the seasoned crumbs, and fry them in hot oil until golden. Drain them well on absorbent paper, season them lightly with salt, and they're ready; they'll be quite nice with grilled meats.
Yield: 4 servings fried fennel with pecorino cheese.
