4 fennel bulbs, trimmed
1 egg 40 g/1 1/2~ oz Parmesan cheese, freshly grated
50 g/2 oz butter salt


1.Cook the fennel in salted, boiling water for about 45 minutes until tender. Thinly slice crossways and pat dry on kitchen paper.
2.Beat the egg with a pinch of salt in a shallow dish and spread out the Parmesan in another shallow dish. Melt the butter in a non-stick pan.
3.Dip the fennel slices first in the beaten egg and then in the Parmesan. Add to the pan and cook until golden brown on both sides. Serve hot.

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