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Ingredients
1 lb. Wild Fennel
Garlic
1 Cup Parmigiano-Reggiano
1 Cup Bread Crumbs
2 Eggs
Salt and Pepper to Taste
Instructions
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.]
A page from Angelo Garro in Edible Selby
Excerpted from Edible Selby by Todd Selby, Harry N. Abrams, 2012.
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