Member: Vito Parrinello Sciacca
Wild fennel fritters.
A humble dish of ancient Sicilian tradition from Salemi.
| 500 g wild fennel; | |
| 4 whole eggs; | |
| 50 g pecorino; | |
| 50 g Parmesan; | |
| Dry breadcrumbs to taste, depending on the consistency of the mixture. |
Member: Vito Parrinello Sciacca Wild fennel fritters. A humble dish of ancient Sicilian tradition from Salemi.
| 1. | Boil the wild fennel, drain it well and chop it finely. Beat the eggs, add salt and pepper to taste, add the chopped fennel, make a smooth mixture and with a spoon place the fritters thus formed into a pan with hot olive oil! Turn them and when they reach the desired colour, transfer them onto a sheet of paper to absorb the excess oil and serve on a serving plate! |
| 2. | Enjoy your meal |
| 3. | Variation: add a small piece of Tuma or young Pecorino inside the fritter and cook them in tomato sauce |
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