Subject: Fried Fennel (Finocchi Fritti)
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 16 2002 - 06:34:36 EDT
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FOOD FUNNY
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Thanks to my fellow Atlanta Ring member Judi today's food funny:
When my friend was newly married, she decided to bake a batch of
whoopie pies, which are soft cake-like sandwich cookies filled with
fluffy frosting. Following the recipe exactly, she soon had produced
a perfect bowl of cookie dough. Next the recipe directed, "Spoon onto
greased cookie sheet and leave room for spreading." My friend
proceeded to spoon the dough onto the cookie sheet, and then,
following the recipe instructions exactly, she left the room! After a
couple of minutes, she realized that the recipe didn't mean for her to
leave the room. It took a long time for her to admit this
misunderstanding to anyone!
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TODAY'S RECIPE
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Fennel, with its anise-like flavor, is one of my favorite vegetables.
Also sold as "finocchio" and "anise" in the United States, it is
delicious raw in salads and becomes more subtle and sophisticated when
cooked, as in this recipe:
Fried Fennel (Finocchi Fritti)
3-4 fennel bulbs (finocchio, anise), trimmed and cut
lengthwise into 1/2-inch (1 cm) slices
2 eggs, beaten
1 1/2 cups (375 ml) bread crumbs
Vegetable oil for frying
Salt and freshly ground pepper to taste
Boil the slices of fennel in salted water until barely tender, 8 to 10
minutes. Drain and allow to cool. Dip the fennel into the beaten
eggs and dredge in bread crumbs. Heat the oil to a depth of about 1/2
inch (1 cm) in a skillet over high heat. When the oil is 375F (190C)
fry the fennel slices a few at a time until golden brown on both
sides. Drain on a wire rack or paper towels and season with salt and
pepper while still hot. Serves 4 to 6.
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