---------- 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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