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Wild Fennel Cakes (Patties) - Peasant Style
When wild fennel fronds appear in the open markets in Italy, you know it is well into spring. And for me it is, without a doubt the herb I most look forward to. Easy to identify from the distance by the tall, dried stalks of the past year, fennel fronds reappear each spring and can be harvested until the stalks are about the diameter of your little finger. As they grow taller, the stems turn into stalks that can be rather tough.
Much later in summer, the umbrella like flower can be harvested for its pollen (very common in Italy) or its seeds which are used as a spice. Whatever part of the plant you gather, it is good for the digestion - especially the seeds. Like any herb, harvest them in areas away from roads and public areas. Never harvest all of the fronds from one plant. I take no more than a fourth.
Here is my adaptation of a recipe given to me in the Toscana by a Sicilian woman, who quickly rattled off her recipe - a bunch of this and a handful of that, and enough of this until it looks like that. I've made it easier for you. Enjoy these calcium rich delicious fennel cakes - I like to serve mine with yoghurt with a little minced garlic.
Herbal Tip: Why parboil them? Try them once raw and you will understand. The flavour is overpowering and the cakes quite chewy. When they are parboiled whole, the flavour is delicate, but clearly fennel.
(The recipe is here. Just have a look through this tutorial before trying the recipe!)
Tutorial
fresh fennel bunch (this is about 200 g.) and close-up of a frond
Put a large pot of unsalted water on to boil. Make sure the fennel fronds are all in one direction and rinse them off.
fig. 1
fig 1. When the water begins to boil, lay in the whole fronds, push down with a spoon, lid and simmer for about 15 minutes or until the thickest stems, when crushed between the fingers, are soft. Check after 10 minutes.
fig 2.
fig 2. Drain, rinse with cold water, shake off the excess and roll up lengthways in a cloth towel to drain further. Press slightly. You can also steam the fronds, but this will take much longer.
fig 3. ...everything ready
fig 3. In the meantime, tear or break-up the dried bread, place in a large bowl and moisten with a little broth (any kind you have on hand) - but not so much as to make them wet. Set aside.
Grate the hard cheese (parmesan, pecorino or Manchego cheese). Set aside.
When the fennel is ready - cooled and drained - chop them finely, starting from the stem ends.
fig 4.
fig 4. Beat an egg into the moistened bread and mash any lumps of bread somewhat. Add the fennel and the cheese. Stir and mix well. Take a small amount and form into a little ball. If it holds its shape, the mass is perfect. If it is too dry, add a little more egg (reserving what egg is left as part of an omelette, which goes perfectly with these cakes!). If too wet, add more bread.
fig 5. ...a generous tablespoonful fig 6. ...6 little cakes all in a row
fig 5. and fig 6. Using a generously rounded tablespoonful, form balls, slightly flattening them to make little cakes (patties) about as thick as your thumb. (Recipe makes 8 cakes.)
fig 7.
fig 7. Using a heavy bottomed pan, heat a good amount of olive oil (or blend this 50-50 with another cooking oil) and fry them on each side - about 3 minutes - until they take on a little light brown colour. Drain on paper towels.
...delicious alone or with egg, tomato or fish dishes
Serve as is or with a yoghurt sauce! By the way, these cakes freeze well. Just lightly fry them, enough to hold their shape. Drain well on paper towels and freeze when cool. When thawed, fry again in hot oil (they won't absorb more oil). Or, fry completely before freezing. Reheat in an oven when thawed. Wonderful for serving later in summer! (It's the angle of the camera that makes one of the patties appear so small.)
Violá! Bon Apetit! Aproveche! Bon Appetito! Mal Zeit!
All recipes and tutorials are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2006 Patricia Conant
