Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy
Many people never think of frying fennel, but it is delicious. The edges of the fennel will turn crispy golden.
Yield: Makes 4 servings
Preparation Time: 15 minutes
1 tablespoon tomato paste
7 tablespoons extra-virgin olive oil
1/3 cup cold water
1 large fennel (about 2 pounds), tough outer or blemished potions removed, thinly sliced
All-purpose flour for dredging
Salt to taste
1. In a large saucepan, bring some lightly salted water to a boil over high heat. In another saucepan, heat the tomato paste, 1 tablespoon of olive oil, and the cold water over medium heat. If it begins to boil, reduce to a simmer.
2. Plunge the fennel slices into the boiling water until softer, 2 to 3 minutes. Drain, rinse with cold water and then drain again well. Dredge the fennel in the flour, tapping off any excess.
3. In a large skillet, heat the remaining olive oil over medium-high heat, then cook the fennel until the edges turn golden, about 3 minutes. Season with salt to taste. Turn once and continue cooking for anther 3 to 4 minutes. Pour the tomato sauce over the fennel and cook for 1 minute. Remove the fennel from the heat and serve.
Posted: 01/04/2007
