In the few reliable English-language Sicilian cookbooks, wild fennel plays an outsized, borderline mythic role. It’s understandable why: it’s fleeting and found only in certain places. Among the diaspora it’s a big deal, because a) it has an absolutely unique flavor b) it’s tied to arguably the most iconic dish in the Sicilian canon (bucatini …

Continue reading Wild fennel fritters – Sfingi i finocchiu sarbàggiu