Monday, March 7, 2011


When I moved to Italy I was amazed by the huge variety of food they have here. I loved almost everything, but fennel was not on this list for a long time. Today however it is one of my favorite vegetables. I absolutely love it cooked with butter and salt, but this way of cooking it is truly amazing as well.

Ingredients for 2:
4 bigger fennel bulbs
around 10-15 tablespoons of breadcrumbs
1-2 cloves of garlic (depends on the taste)
2 peperoncino (very small hot pepper)
small bunch of fresh parsley
salt, black pepper
olive oil
1. Cut the fennel in 8 pieces and cook them in boiling water. Salt and coat them with olive oil.
2. Crush and mix the remained ingredients in food processor. Mix with the cooled fennel.
3. Coat a dish with some olive oil, place the fennel in it, pour some oil on the top and put it in preheated oven until the breadcrumbs start to get golden.