1 lb. Wild Fennel
1 Cup Parmigiano-Reggiano
1 Cup Bread Crumbs
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.
[Ed. note: In Edible Selby author Todd Selby asked each contributor to fill out a handwritten Q-and-A. Below is a page from Angelo Garro. For more about the book, see the story Not your typical cookbook: Photos, illustrations and the meaning of life.]
Excerpted from Edible Selby by Todd Selby, Harry N. Abrams, 2012.
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