Crispy fried fennel in light tomato sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Fennel bulb (about 1 1/2 |
| Pounds), trimmed and sliced | ||
| Lengthwise 1/4 inch thick | ||
| 1 | tablespoon | Tomato paste |
| 7 | tablespoons | Olive oil |
| ¼ | teaspoon | Crushed fennel seed |
| ⅓ | cup | Water |
| ¼ | cup | Flour |
| 1½ | teaspoon | Creole spice-recipe enclosed |
| Salt and pepper to taste | ||
Directions
In a pot boil water and quickly blanch the fennel for 3 minutes.
Remove the fennel from the water and drain on paper towels. In a small pot, combine the tomato paste, 1 tablespoon olive oil, fennel seed, and the water, and whisk to incorporate. Bring to a boil and simmer over medium heat for 3 minutes. In bowl mix together the flour and the Creole spice. In a large saute pan heat remaining 6 tablespoons of oil. Dredge the fennel in the flour, shaking off the excess and saute until the edges turn golden, about 3 minutes. Season to taste with salt and pepper, and then turn. Continue to cook for 3- 4 minutes. Pour the simmering sauce over the fennel and cook for 1 minute. Remove from the heat and serve immediately.
Yield: 4 servings
ESSENCE OF EMERIL SHOW#EE2201