Patate al finocchio

Potatoes with dried wild fennel flowers

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

Dried wild fennel flowers, collected around August, have a wonderful taste and smell, different from fennel seeds. You can, however, substitute dried whole fennel seeds if you cannot find the wild flowers. Cooked in this way, the potatoes are soft and creamy, and make an excellent companion to pork and fish dishes.


  • 6 tablespoons olive oil
  • 3 garlic cloves, peeled and crushed with the flat of a large knife blade
  • about 5


Heat the olive oil in a stockpot. Add the garlic and, when it begins to sizzle, add the sage leaves. Sauté for another minute, then add the potatoes. Season with salt and pepper, and mix through. Add the hot water or stock and, when it comes to the boil, lower the heat slightly, cover the pot and simmer for 20-30 minutes.

Add the fennel halfway through and mix with a wooden spoon. Remov