Ingredients
| 6 Florence fennel bulbs (3 male, 3 female), cleaned, trimmed and cut into wedges | |
| 2 large eggs | |
| sea salt and freshly ground black pepper | |
| 225g dried fine breadcrumbs | |
| 40g unsalted butter | |
| 45ml olive oil | |
| freshly grated parmesan (optional) |
In Piedmont, vegetables such as fennel, artichokes, celery and the white stalks of Swiss chard are often coated in egg and breadcrumbs and fried in butter. I like fennel best.
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Instructions
| 1. | Cook the fennel in a saucepan of boiling water for 10 minutes. |
| 2. | Drain and pat dry with paper towels. |
| 3. | Beat the eggs with a pinch of salt and pepper in a shallow bowl. |
| 4. | Tip the breadcrumbs into another shallow bowl. |
| 5. | Dip the fennel wedges in the egg, then coat with breadcrumbs, patting so that the crumbs adhere firmly to each piece. |
| 6. | Melt the butter and oil in a large frying pan and fry the fennel until the crumbs are golden brown on all sides. |
| 7. | Drain on paper towels and serve with a sprinkling of grated parmesan, if desired. |
Cucina di Amalfi
by Ursula Ferrigno,
published by Ryland
Peters & Small,
photography by Nassima
Rothacker, distributed by
bookreps.co.nz, $49.99.