| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sides |
4 |
Servings |
INGREDIENTS
| 4 |
|
Fennel bulbs |
| 1 |
c |
Unbleached all-purpose flour |
| 5 |
|
Tablespons olive oil |
|
|
Salt and pepper, to taste |
| 3/4 |
lb |
Italian tomatoes |
|
|
Fresh ripe or canned |
|
|
drained |
INSTRUCTIONS
Remove outside leaves from fennel; cut trimmed fennel into lengthwise
slices, 1/2 inch thick. Place slices in bowl of cold water 30 minutes,
then remove from water and dry on paper towels. Spread flour on
counter and lightly flour fennel pieces. Heat olive oil in large
frying pan. Saute fennel pieces, turning, until golden (about 2
minutes per side). Sprinkle with salt and pepper. Pass tomatoes
through a food mill, using the disc with the smallest holes, into
frying pan. Simmer slowly for 15 minutes, loosening fennel pieces
every so often with spatula so they do not stick. Remove pan from heat
and serve very hot. [per serving: Calories, 301; protein, 5 grams;
carbohydrates, 33 grams; fat, 18 grams; cholesterol, none; sodium, 42
milligrams.] *Recipe from The Fine Art of Italian Cooking (Random
House) by Guiliano Bugialli "Pat Hanneman" <kitpath@earthlink.net> on
Aug 24, 1998; MC_Buster. Recipe by: Fine Art of Italian Cooking
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com>
on Aug 24, 1998, converted by MM_Buster v2.0l.
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