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RECIPE OF THE MONTH INGREDIENT OF THE MONTH DOLCI BABBO MENU |
FENNEL By Sarah Lagrotteria Florence fennel, finicchio, or Foeniculum vulgare- The genus name foeniculum (Latin for “little hay”) probably refers to the aroma of fennel and is the source of the name of fennel in many contemporary European languages. Although some languages do not distinguish between fennel and anise, they are not one and the same. With its bulbous, pale green bulb and strong stalk topped with feathery green leaves, fennel suggests misshapen celery. The bulb consists of overlapping layers of finely-ribbed “meat” that is in texture also reminiscent of celery. Fennel’s flavor, however, is strikingly licorice-like and adds sharpness when served raw in a salad, but mellows into the background when cooked. Italian have long included fennel in their diet. In Roman times, both the upper and lower classes used fennel for its supposed abilities as an appetite suppressent. The rich ate fennel and chewed fennel seeds to ward off extra pounds while the poor snacked on wild fennel to ward off hunger pains. When left to grow, the feathery green leaves or fronds emerging from the fennel stalks produce clusters of tiny yellow flowers. The flowers in turn scatter tiny seeds characterized by their brightness of color. Rather than fading to dull brown when dried, fennel seeds remain green. The brighter their green, the fresher and more potent the seeds. Toasting deepens the seed's anise-like flavor which complements fish dishes like Mario’s Pasta con le Sarde. |
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