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home > recipes > vegetables > wild fennel cakes
Courtesy National Public Radio Master hunter and forager Angelo Garro shares his recipes for wild fennel cakes -- a springtime specialty -- Sicilian poached eggs and his own porcini pasta. Wild Fennel Cakes Yields approx. 20 -30 patties Ingredients: 1.5 lbs of wild fennel fronds 3 eggs 1 cup high-quality parmesan cheese 1 cup coarse bread crumbs (made from day-old bread ground up in a food processor or blender) 1 teaspoon crushed red pepper Salt and black pepper to taste Extra virgin olive oil Peanut Oil Directions for gathering and cooking: Gather young fennel fronds –-- about 1 1/2 pounds. Fennel hearts are the bright green, furry piece that is in the center of the stalk of fennel. When you're gathering them, pick only the fronds and lay them in a paper bag horizontally -- all the tops should be pointing in the same direction. Keep them laying horizontally as you wash them gently in a bucket of water, holding them in your hands to avoid bruising. Wash and parboil for 15-20 minutes. Make sure to wash fronds very well. Lay the stalks on the cutting board and chop finely. Taste to make sure they are tender. Drain and dry in own steam -- you can stir a little with a wooden spoon to help the cooling process. When the fronds are cold, place in a bowl. Mix all the dry ingredients together. Form into patties. Heat cast iron or non-sticking frying pan with a very little bit of olive oil cut with a very small amount of peanut oil. Fry fennel cakes on both sides until golden brown. Sprinkle with salt and pepper. Drain again on a paper towel. Best when served warm.

Wild Fennel Cakes


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keyword: fennel
keyword: cakes
ethnicity: italian
recipes for vegetables
recipes by dave
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(posted December 22, 2004)

Courtesy National Public Radio

Master hunter and forager Angelo Garro shares his recipes for wild
fennel cakes -- a springtime specialty -- Sicilian poached eggs and his own porcini pasta.

Wild
Fennel Cakes
Yields approx. 20 -30 patties

Ingredients:
1.5 lbs of wild
fennel fronds
3
eggs
1 cup high-quality
parmesan
cheese
1 cup
coarse
bread crumbs (made from day-old bread ground up in a food processor or blender)
1 teaspoon crushed red pepper
Salt and black pepper to taste
Extra virgin
olive oil
Peanut Oil

Directions for gathering and cooking:
Gather young
fennel fronds –-- about 1 1/2 pounds. Fennel hearts are the bright green, furry piece that is in the center of the stalk of fennel. When you're gathering them, pick only the fronds and lay them in a paper bag horizontally -- all the tops should be pointing in the same direction. Keep them laying horizontally as you wash them gently in a bucket of water, holding them in your hands to avoid bruising.

Wash and
parboil for 15-20 minutes. Make sure to wash fronds very well. Lay the stalks on the cutting board and chop finely. Taste to make sure they are tender. Drain and
dry in own steam -- you can stir a little with a wooden spoon to help the cooling process. When the fronds are cold, place in a bowl.

Mix all the
dry ingredients together. Form into patties. Heat cast iron or non-sticking frying pan with a very little bit of olive oil cut with a very small amount of peanut oil. Fry fennel cakes on both sides until golden brown. Sprinkle with salt and pepper. Drain again on a paper towel. Best when served warm.


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