- 1 lb. Wild Fennel
- 1 Cup Parmigiano-Reggiano
- 1 Cup Bread Crumbs
- 2 Eggs
- Salt and Pepper to Taste
1. Finely chop fennel and cook for about 10 minutes in salt water.
2. Drain fennel and add to mixing bowl.
3. Mix in the rest of the ingredients with the fennel.
4. Create small patties from the mixture and fry in oil.
A page from Angelo Garro in Edible Selby