Rissole of Wild Fennel
Prep. Time: 30 minutes
Ingredients:
-8 bunch of wild fennel -80 gr. of pecorino cheese or 80 gr. of caciocavallo
cheese -2 eggs -150 gr. of tomato paste -salt and pepper -oil of best-quality
-100 grams of breadcrumbs.
Directions:
Clean, boil and drain the wild fennel and add the eggs, the cheese, salt and
pepper. Work it and make many rissole. Dip in the breadcrumbs. In the meantime
prepare a sauce with the tomato paste: cook in a pot with water, until done. Fry
the rissole in a frying pan with warm oil. Dip the rissole in the sauce and cook
for 5 minutes. Serve with abundant sauce.