Description
Fennel seeds have a sweet, aniseed scent. In Italy they are the spice of porchetta and taralli, but they are wonderful in plant-based cooking too.
I toast them in oil with chili for potatoes and Brussels sprouts, add them to bean soups and to fregola with artichokes and olives. Lightly crushed in a mortar they release even more aroma.
I toast them in oil with chili for potatoes and Brussels sprouts, add them to bean soups and to fregola with artichokes and olives. Lightly crushed in a mortar they release even more aroma.
