Fried Fennel / Cotolette Di Finocchi

Ursula Ferrigno

Serves

6

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)

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.

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