Prepared this way, fennel can be served as an antipasto or as a vegetable to accompany a simple piece of grilled meat or poultry. The best parmesan to use is always Parmagiano Reggiano but, if this is hard to find, Grana Padano is an excellent and often less expensive alternative.
Serves: 6
INGREDIENTS
1-2 cups freshly grated Parmesan
2 large eggs
2 large fennel bulbs cut into 1 cm thick slices
rocket leaves or other salad greens to serve
freshly ground black pepper
lemon wedges
canola oil for frying
METHOD
Place the grated Parmesan on a tray. Lightly beat the eggs in a shallow dish.
Dip the sliced fennel into the egg and drain off the excess.
Lay the slices on the cheese and press down well to coat.
Heat 2-3 tablespoons of oil in a non-stick frying pan and cook the fennel for about 2 minutes each side or until golden and crisp.
Drain on paper towels.
Serve the fennel on top of the rocket leaves with a sprinkle of sea salt, a grind of black pepper, and a squeeze of lemon juice.
Serves 6
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!