In Italy, fennel is usually eaten raw as part of a fruit selection after a meal and is believed to have qualities that help digestion. It is also good in salads and cooked.
Buy fennel without brown spots or bruises. The leafy fronds are typically removed before the fennel is sold, but if they are left intact, they can be used for garnishing. To prepare fennel for eating or cooking, trim off the base and the green stems. Cut the fennel into wedges and cut out the core.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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