Fried Fennel with Tomato Sauce

Clean the fennel bulbs and cut into slices half finger thick. Pass each one through beaten egg, seasoned with salt and pepper, and also with turmeric and ground cumin, if desired. Finally, turn them in breadcrumbs until they are coated all around like a Frankfurter Schnitzel. Bake in hot oil until golden and gently sizzling. Caution: the fat is plenty hot when bubbles start to rise from a bread cube that you drop into it. If they are too violent, the fat is too hot and the fennel remains raw inside, although the breading has already browned.

For the tomato sauce, blend the tomato puree from the package in a hand mixer until smooth, add the olive oil drop by drop until the sauce becomes light red and creamy. Season with balsamic vinegar.

Drain the baked fennel slices well on kitchen roll and arrange on appetizer plates or a platter – do not stack them so they stay crispy. Sprinkle with fennel greens, if available. Serve the tomato sauce separately.

The base for the tomato sauce is also very easy to make: sauté finely chopped onion and a little garlic in hot olive oil, add diced tomatoes and cook gently for a few minutes. Season with salt and pepper, add oregano and/or basil to taste. Whisk in a hand mixer until smooth.

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