Antonio Carluccio, Priscilla Carluccio

Finocchio Fritto

Fried Fennel

Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
top 1000Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

This is a very simple way to prepare fennel, versatile enough to accompany all sorts of delicate meat and fish dishes.

Ingredients

  • 3 large tender fennel bulbs
  • 2 eggs, beaten
  • 60 g (2

Method

Cook the fennel bulbs in boiling salted water until tender; check by inserting the tip of a knife. Drain and leave to cool, then cut into quarters.

Beat the eggs with some salt and pepper. Dip the fennel segments into the flour and then into the beaten egg to coat them completely. Melt the butter in a pan over a gentle heat and fry the fennel until golden on each side.