Fried Fennel / Cotolette Di Finocchi
Ursula Ferrigno
![](https://www.cuisine.co.nz/wp-content/uploads/2023/09/Cuisine-Magazine-Ursula-Ferrigno-Recipe-Fried-fennel-754x1024.jpg)
Serves
6Ingredients
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) |
CUISINE NOTE
In New Zealand fennel is rarely labelled as male or female. Male fennel is rounder and female is flatter. If you have a choice of shapes and sizes, we’d try a selection.
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.
View the recipe collection here
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.