1 kg wild fennel
100 g fresh breadcrumbs, grated
50 g grated pecorino cheese
4 Tbs. olive oil, for frying
salt and pepper to taste
Cut off the hard stems from the fennel, and boil it for about half an hour. When cooked, drain and squeeze out the water from the fennel, and chop it finely. Put the chopped fennel in a bowl and add the breadcrumbs, pecorino cheese, egg and salt and pepper. Shape them into patties and fry them in the hot olive oil for 5 minutes each side.