Finocchio

Fennel

Original Recipe: (from Libro della cocina an anonymous Tuscan manuscript)

Delle Foglie Minute. Togli finocchio ben lavato, poi fà allessare, e gittata l’acqua, friggilo con oglio, o lardo, sale e dà mangiare.

Translation: (from The Medieval Kitchen: Recipes from France and Italy)

Of Little Leaves. Take well-washed fennel and boil it; discard the water and fry with oil or pork fat and salt, and serve.

My Interpretation:

2 fennel bulbs
2 Tbsp. Olive oil
¼ tsp. salt

Clean and slice fennel. Parboil for 5 minutes,drain. Sauté with oil and season with salt.

Sources:

The Medieval Kitchen: Recipes from France and Italy; Odile Redon, Françoise Sabban, & Silvano Serventi, translated to the English by Edward Schneider; The University of Chicago Press, 1998

The Original Mediterranean Cuisine, Barbara Santich, Chicago Review Press, 1995