We have been very lucky with growing finocchio this year, I have no complaint at all about growing this plant. It grows well without any pampering or much attention. But I will say that it is not a vegetable that can make you fall in love with it at first sight regarding taste. It is definitely one of the vegetables that is an acquired taste. To be honest, I don't hate or like this vegetables at the first month I started to harvest them. But now I started to really like and enjoy them. It is all after trying different recipes and experimenting what combination goes well with finocchio. I found out that finocchio really goes along well with mixing them with lemon juice.
This is one of the recipes that I tried with florence fennel. This is also the first time I used ricotta cheese in my cooking...I like the taste of this cheese blended in the mixture of this frittata.
Finocchio Fritters (Recipe from The Australian Women's Weekly-Fast Vegies)
1 tablespoon finely chopped fresh fennel
1 medium fennel bulb (500gram), chopped finely
3 green onions (spring onions), chopped finely
1 small carrot (70gram), grated finely
2 eggs, beaten lightly
75g ricotta cheese
1/4 cup (35g) plain flour
2 teaspoons baking powder
vegetable oil, for shallow frying (used olive oil)
~Combine fennel leaves and bulb, onion, carrot, egg, cheese, flour and baking powder in medium bowl, mix well.
~Heat oil in large frying pan; shallow-fry heaped tablespoons of mixture until golden brown both sides and cooked through. Flatten slightly during cooking, drain on absorbent paper.