Join Nick today at The Happy Harvester’s Table as he shares a delightful recipe for crumbed fennel, also known as finocchio in Italian! 🌱
Freshly picked from his garden, these fennel bulbs are transformed into a mouthwatering dish that’s perfect for any occasion—whether as a tasty appetiser, a star on your antipasto platter, or a delicious side to complement your steak.
CRUMBED FENNEL (FINOCCHIO)
Ingredients:
3 large fennel bulbs
3 eggs
2 cloves garlic, chopped finely
Some water (to add to the egg wash)
Salt and pepper, to taste
2 cups dried breadcrumbs (not the fresh ones)
1/4 cup chopped continental parsley
1/2 cup grated Pecorino Romano cheese
Olive oil, for frying
Directions:
1. Wash the fennel bulbs and slice them into 1 cm slices.
2. In a large pot of boiling salted water, add the fennel slices and boil for 10 minutes. Remove from heat, drain, and run under cold water to stop the cooking. Set aside.
3. In a bowl, beat the eggs and add salt, pepper, and chopped garlic. Mix well, adding a splash of water if needed to thin it out.
4. In a separate large bowl, combine the breadcrumbs, chopped parsley, and grated Pecorino cheese.
5. Dip each fennel slice into the egg wash, ensuring it’s well coated, then transfer to the breadcrumb mixture, patting down to ensure both sides are coated evenly.
6. In a large frying pan, heat olive oil over medium heat. Fry the crumbed fennel slices on both sides until golden brown and crispy.
Serve: Enjoy your delicious crumbed fennel as an appetiser or side dish! Buon Appetito! 🍽️✨
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😋😀