Month: March 2014

POLPETTE DI FINOCCHIETTO SICILIANE / SICILIAN WILD FENNEL PATTIES

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INGREDIENTS

1 kg  wild fennel

100 g fresh breadcrumbs, grated

1        egg

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.

 

 

 

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