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Fennel
Siciliano
Davis Food Co-op
Chef, Carolyne Short
620 G Street
Davis, CA 95616
(530) 758-2095
Ingredients
- 1/4
cup currants
- 3
bulbs fennel
- 1/2
leek
- 2
Tbs. Olive Oil
- 1
cup bread crumbs
- 2
Tbs. Toasted pine nuts
- 1/2
tsp. dried thyme
- 1/4
cup grated parmesan cheese
- 3
Tbs. Olive Oil
- 1/8
tsp. salt
- pinch
of white pepper to taste
Instructions
Clean fennel and slice thinly. Clean leek and cut into 1-inch
pieces. Heat 2 Tbs. Of olive oil in skillet and saute fennel,
leek and currants until vegetables soften, about 5 minutes. Turn
out into baking dish. Toast pine nuts in a non-stick skillet over
medium heat until golden. Mix with remaining ingredients and top
fennel/leek mixture. Bake in 350 oven about 25 minutes.
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