The fennel Milanese is a typical side dish from Milano, which is now spread all over Lombardy. This simple dish is the perfect side dish for anything and it takes only a few minutes to cook it. In the traditional recipe, products of animal origins are used, but it could became a vegan dish just replacing some ingredients. This is a perfect way to let your children eat this vegetable that they don’t usually like!
Ingredients – 4 people
- 1kg fennels (approximately 4 fennels)
- 100g butter
- 1 egg
- Breadcrumbs q.s.
If you want it to be crunchier, add some flour in the breadcrumbs. For the vegan variation you could replace butter with margarine or extra virgin oil; the binding mix can be made with minced linseeds, or tofu, mixed with water.
How to cook fennel Milanese, traditional recipe
- Let the fennels boil in a pot with salted water, until you can easily pierce them with a fork.
- Drain them, let them cool down and cut them in thick slices.
- Put the slices in the beaten egg and then in the breadcrumbs.
- Let the butter melt in a pan, put the fennel inside and let them brown on both sides, add salt and serve.
Eating this is even more enjoyable understanding the history.