INGREDIENTS

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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