just crazy for Fennel

Handmade Fennel Stencil (and photo) by Design Inspiration

A very aromatic plant of the umbelliferous family, whose seeds smell of aniseed, especially in southern Italy. Fennel is eaten like celery. It is not unusual to see working people with a bunch of fennel under the arm adn making their lunch or dinner of this, accompanied by bread.

The smell, which to begin is pleasant, becomes unpleasant because of the excessive use made of it by Neapolitans who put it in everything.

Alexandre Dumas

Le Grand Dictionnaire de Cuisine

Gardening and preserving brings unexpected surprises. Today I went out to harvest some winter greens, started nibbling on some fennel fronds, looked down and… a bulb! Yes, a fennel bulb in early February. I dug it up, took it inside, cleaned it  (reserving the fronds), and took a nibble. Hurrah! Unexpectedly, a taste of summer. Fortunately, I pack jars of dry farmed tomatoes to last the year and with friends coming over for dinner, my favorite quick and easy fennel dish suddenly appeared on the menu!

Fried Fennel in Tomato Sauce

• Fennel
• Tomato Sauce. If from a tin, I prefer whole or diced tomatoes, pureed and heated.
• Parmesan cheese
• Egg, mixed with salt and pepper
  
• Flour
  
• Olive oil
  

1. Trim fennel, leaving the bulb intact but removing long stems. Carefully trim the base, as well.
2. Slice in 1/8 inch slices, lengthwise.
3. In a sauté pan, heat olive oil.
4. When oil is ready, dip slices in egg mix and then in flour.
5. Carefully place in sizzling oil and cook until both sides are golden brown and fennel can be easily pierced (but not mushy!)
6. Remove with a slotted spoon, place on a paper towel, and carefully blot.
7. Place on serving dish, add a little tomato sauce, and some grated parmesan… presto!

Enjoy!

Fennel with Tomato Sauce...