Finnocchio Milanese
Serving Size : 1 Preparation Time :0:25
Categories : Verdure
Ingredient and Preparation Method
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3 bulbs fennel bulb
2/3 cup white wine
2 tablespoons vinegar
1 clove garlic
2 bay leaf
pinch salt
2 eggs
3 cups bread crumbs
2/3 cup olive oil

Cut fennel 1/4 in slices from the root upwards.
You will find the inner 3 - 4 slices hang together as cross-sections of the plant. Set all those aside.
Put the rest, with the white wine, vinegar, garlic and bay leaves, into 1 1/2pt water
and bring to a boil. Poach the fennel cross-sections for 10- 15 minutes or until soft.
Drain and pat dry.
In a shallow bowl, beat the eggs well. Dip each fennel piece into the egg.
Press the fennel slices forcefully into the breadcrumbs.
Heat the oil. Fry the fennel until crisp on both sides.
Salt and serve.
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