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- Fried Fennel
- (Finocchi Fritti)
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- Ingredients:
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4 fennel bulbs, trimmed
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated
- 1 egg
2 oz (50 grams) butter
Salt
Directions:
Cook the fennel in salted, boiling water for about 45 minutes until tender.
Thinly slice crossways and pat dry on kitchen paper.
Beat the egg with a pinch of salt in a shallow dish and spread out the Parmigiano cheese in another shallow dish.
Melt the butter in a non-stick pan.
Dip the fennel slices first in the beaten egg and then in the Parmigiano cheese.
Add to the pan and cook until golden brown on both sides. Serve hot. Serves 4.
That's it!
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