Saturday, April 26, 2008

Stuffed Fennel Bulbs

Serve 6 - 8.


8 fennel bulbs, well washed and with hard bases cut off
1 kilo chopped beef
1/4 cup parsley, chopped finely
1 tsp. each dill and tarragon, both dried
2 tsp. black pepper
salt to taste
1/2 cup olive oil or vegetable oil
4 eggs, beaten lightly
2 - 4 Tbsp. Parmesan cheese, grated
2 cups spiced tomato sauce


In a saucepan with lightly salted boiling water cook the fennel bulbs, maintaining the boil, just until tender (about 15 minutes). Drain the bulbs and then cut in half lengthwise.

In a mixing bowl combine the beef, parsley, dill, tarragon, salt and pepper and mix together well. In a heavy skillet heat the oil and in this saute the mixture until well browned. Allow the mixture to col and then mix in the eggs and cheese.

Transfer 4 of the fennel halves to a well greased shallow baking dish, cut side up. On these pile the meat filling, cover with the remaining fennel halves, spoon over the tomato sauce and bake in a hot oven for about 20 minutes. Serve hot.

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