It's fennel time! One of our favorite ingredients is finally in season and invading roadsides and hills!
Angelo's famous wild fennel cakes are a must: easy to make, seasonal and absolutely delicious! Eat them freshly fried with a sprinkle of Omnivore Saltor at room temperature with Omnivore Sauce. Either way they are completely addictive!
4 cups of finely chopped tender fennel stalks
2 cup of Parmigiano ( finely grated )
1 cup of course bread crumbs ( made from day-old bread )
5 cloves of garlic ( finely minced )
1 pinch of crushed red pepper
1 cup of canola oil + 3 tbsp of extra virgin olive oil
Chop finely the stalks ( 1/8" inch ) and a handful of fennel fronds. Parboil the fennel in salted water for few minutes, then drain it. Mix in a large bowl fennel, bread crumbs, minced garlic and Parmigiano. Add the 2 eggs and mix together by hands. Take a rounded tablespoon and form to a cake. The mass should not be too dry nor very wet. Fry the cakes in oil until lightly browned on both sides and air dry on paper towels. Sprinkle with Omnivore Salt and serve.