Prepared this way, fennel can be served as an antipasto or as a vegetable to accompany a simple piece of grilled meat or poultry. The best parmesan to use is always Parmagiano Reggiano but, if this is hard to find, Grana Padano is an excellent and often less expensive alternative.
Serves: 6
INGREDIENTS
1-2 cups freshly grated Parmesan
2 large eggs
2 large fennel bulbs cut into 1 cm thick slices
rocket leaves or other salad greens to serve
freshly ground black pepper
lemon wedges
canola oil for frying
METHOD
Place the grated Parmesan on a tray. Lightly beat the eggs in a shallow dish.
Dip the sliced fennel into the egg and drain off the excess.
Lay the slices on the cheese and press down well to coat.
Heat 2-3 tablespoons of oil in a non-stick frying pan and cook the fennel for about 2 minutes each side or until golden and crisp.
Drain on paper towels.
Serve the fennel on top of the rocket leaves with a sprinkle of sea salt, a grind of black pepper, and a squeeze of lemon juice.
Serves 6
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.