Florence Fennel Omelette
1 root Florence Fennel Shallots, lettuce leaves 1 tablespoon red capsicum 1 tablespoon olive oil
1 crushed garlic clove
3 tablespoons milk
2 well-beaten eggs
1 tablespoon wholemeal flour
Heat the oil, lightly fry the shallots, fennel, lettuce leaves, and capsicum, add the crushed garlic clove, and cook over low heat for about 5 minutes. Add the milk, and simmer a further 5 minutes, covering the pan. Then add the beaten eggs mixed with the flour, raise the heat slightly, and cook gently until the eggs are set. Cut the omelette in half, turn it upside down, and serve immediately with lemon wedges. The whole thing is best done in a traditional heavy omelette pan, but any heavy wide utensil will do.
Finocchi Siciliana
In Sicily, “Finocchi Siciliana” presents Florence fennel in a more subtle nest of flavour.
4 or 5 Florence fennel roots 4 tablespoons olive oil
1 small onion, chopped
Salt and freshly-ground black pepper
1 cup chicken broth
Parmesan cheese
Wash and drain the fennel roots, then cut them into sections lengthwise. In a heavy pan, saute the fennel in the hot oil for about 10 minutes, shaking the pan often to prevent it catching. Add the broth and seasonings, cover and simmer slowly until the fennel is tender. Sprinkle the cheese over the top and brown under a hot griller for several minutes before serving.
Sweet fennel was used in ancient fertility rites, where its quick and prolific germination was part of the ritual. It was also one of the strewing herbs, used to cover cold stone and earth floors when carpets were only in the castles of kings and their noblemen. One Italian family told me that fennel is included in bouquets presented to young couples when entering their new home, symbolizing protection from fire, evil and accidents. It was one of the old “Witches’ Herbs”, used not by them but against them.
In pastures, fennel is grown to increase the milk yield of dairy cattle and goats, and is still used as a food supplement given at calving time.
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