---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Crispy Fried Fennel In Light Tomato Sauce
 Categories: New, Text, Import
      Yield: 4 servings
 
 
        1 lg fennel bulb (about 1 1/2
  :          pounds), trimmed and sliced
  :          lengthwise 1/4 inch thick
        1 TB tomato paste
        7 TB olive oil
      1/4 ts crushed fennel seed
      1/3 c  water
      1/4 c  flour
    1 1/2 ts Creole spice-recipe
  :          enclosed
  :          Salt and pepper to taste
  
  In a pot boil water and quickly blanch the fennel for
  3 minutes. Remove the fennel from the water and drain
  on paper towels. In a small pot, combine the tomato
  paste, 1 tablespoon olive oil, fennel seed, and the
  water, and whisk to incorporate. Bring to a boil and
  simmer over medium heat for 3 minutes. In bowl mix
  together the flour and the Creole spice. In a large
  saute pan heat remaining 6 tablespoons of oil. Dredge
  the fennel in the flour, shaking off the excess and
  saute until the edges turn golden, about 3 minutes.
  Season to taste with salt and pepper, and then turn.
  Continue to cook for 3- 4 minutes. Pour the simmering
  sauce over the fennel and cook for 1 minute. Remove
  from the heat and serve immediately.
  
  Yield: 4 servings
  
  Recipe By     :ESSENCE OF EMERIL SHOW#EE2201
  
                                        Date: Wed, 30
  Oct 1996 11:05:49 -0500
 
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